Coconut and Lychee Cake

Overview

How to cook Coconut and Lychee Cake at home

Tags

• baking
• dessert
• afternoon tea
• butter
• cake flour
• coconut
• egg yolk
• matcha powder
• red yeast rice noodles
• milk
• powdered sugar

Ingredients

Steps

1. 1 After the butter is softened, beat it with a whisk until smooth

   

2. 2 Add the first egg yolk and beat well

   

3. 3 Add the second egg yolk and beat well

   

4. 4 Add milk and mix well

   

5. 5 This is the state of mixing

   

6. 6 Sift in the flour and powdered sugar

   

7. 7 Mix well

   

8. 8 Pour in grated coconut and mix well

   

9. 9 Take one-tenth and add 2 grams of red yeast rice flour and mix well to make lychee seeds

   

10. 10 Mix well

    

11. 11 Take a small amount and rub it into a jujube pit for later use

    

12. 12 Rub them all and set aside

    

13. 13 Start making the coconut and lychee meat part. Take 10 grams of coconut filling and flatten it thinly in the middle and thickly on both sides

    

14. 14 Put the prepared seeds in the middle and wrap them

    

15. 15 Remember the seed is in the middle. Wrap it up and use your fingers to gently shape it into a heart-shaped cake

    

16. 16 This way

    

17. 17 All wrapped up

    

18. 18 Then start coloring. Prepare matcha powder and red yeast rice powder

    

19. 19 First, lightly coat the top with matcha powder

    

20. 20 Then just wrap the rest of it with red yeast rice flour

    

21. 21 Preheat the oven to 180 degrees. Coat everything in flour and bake for 20 minutes

    

22. 22 Bake and let cool before eating! Break one off and see

    

23. 23 View the finished product

    

24. 24 View the finished product

    

25. 25 Let’s take a comparison picture 😂😂😂😂

    

26. 26 View the finished product

    

27. 27 View the finished product