Coconut cake

Overview

Full of coconut flavor, my mouth was already watering when baking...

Prepare materials
Crack the eggs into a large basin that is oil-free and water-free, and add fine sugar
Use an electric egg beater to beat the whole eggs. First beat at high speed for 3 minutes, then turn to low speed and beat until the egg batter is fine and fluffy, and the lifted egg batter can be piled up without disappearing.
Add sifted flour
Stir up and down and mix evenly, do not stir in circles, and mix into a fine batter
Take a small spoonful of batter into the salad oil and mix it briefly
Then pour it back into the batter and mix evenly using up and down movements
Add grated coconut and mix evenly in the same way, and the batter is ready
Pour the baking cup 90% full (12 molds + 1 small paper cup), and sprinkle an appropriate amount of coconut on the surface
Put into the preheated oven, 175 degrees, middle layer, heat up and down, about 12 minutes
After the baked egg batter comes out of the oven, take it out and let it cool
It’s full of coconut flavor, and you’ll be pleasantly surprised when you bite into it~~
It’s full of coconut flavor, and you’ll be pleasantly surprised when you bite into it~~
It’s full of coconut flavor, and you’ll be pleasantly surprised when you bite into it~~