Pineapple Coconut Cake

Overview

The recipe and ingredients for pineapple cake are the same, it just has more pineapple. My family all likes to eat it, and I always ask me to make it for them. The cake made this way is the same as the one sold, and it tastes soft and soft. I like eating it too! If you want to eat it, just make it and eat it quickly!

Tags

• baking
• breakfast
• clear water
• coconut
• egg
• low gluten flour
• white sugar
• lemon juice
• pineapple
• vegetable oil

Ingredients

Steps

1. 1 Prepare all the cake ingredients, separate the eggs and egg whites, peel and cut the pineapple into small pieces, soak in salt water first, then remove and drain the water,

   

2. 2 Beat the egg yolks into the flour, water and oil, mix well and set aside

   

3. 3 Beat the egg whites for 5-6 minutes until stiff peaks form.

   

4. 4 Take 3/1 of the meringue and add it to the egg yolk batter, stir-fry evenly, then pour in the remaining meringue

   

5. 5 Stir-fry in the same way until the cake batter is fine. Pour onto a baking sheet lined with greaseproof paper and lined with pineapples

   

6. 6 If the cake batter on the baking pan is not flat, pick up the baking pan and shake it to create bubbles.

   

7. 7 Bake in the preheated oven at 180 degrees for 25 minutes.

   

8. 8 After baking, take it out and sprinkle with coconut,

   

9. 9 Fold the opposite side and press it gently, then peel off the oil paper

   

10. 10 Just cut it into four squares. Just put it into a basin and enjoy