Materials: low-gluten flour120g, shredded coconut100g, sugar 65g; ;

Accessories: 60g butter, 80g coconut milk, eggs 1 piece, baking powder 1g, proper amount of orange jam, 2 strawberries and a little salt.

Coconut cake

1

Prepared materials

Please click to enter a picture description.

2

Butter is cut into small pieces and softened.

Please click to enter a picture description.

three

Add sugar and a little salt to make it white.

Please click to enter a picture description.

four

Divide into egg liquid and stir each time until the egg liquid is completely blended.

Please click to enter a picture description.

five

Sift the low flour and baking powder together and add them to the egg oil paste.

Please click to enter a picture description.

six

Add coconut milk and stir until the batter is smooth and particle-free. The amount of coconut milk should be increased or decreased according to the actual situation.

Please click to enter a picture description.

seven

This is mixed batter.

Please click to enter a picture description.

eight

Add 50g of shredded coconut and stir.

Please click to enter a picture description.

nine

Pour the batter into the mold and smooth it.

Please click to enter a picture description.

10

Bake in the oven preheated to 165 degrees for 20 minutes.

Please click to enter a picture description.

1 1

Discharging, cooling and demoulding.

Please click to enter a picture description.

12

Cut the cooled cake into small cubes. I used a 6-inch mousse circle.

Please click to enter a picture description.

13

Put 2 small pieces together and coat them with orange jam.

Please click to enter a picture description.

14

Put another cake on it and spread jam around it.

Please click to enter a picture description.

15

Sprinkle shredded coconut around the cake and decorate it with strawberries.

Please click to enter a picture description.

skill

The original recipe is stuffed in the middle, surrounded by cream cheese. I used marmalade!