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
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2
Butter is cut into small pieces and softened.
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three
Add sugar and a little salt to make it white.
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four
Divide into egg liquid and stir each time until the egg liquid is completely blended.
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five
Sift the low flour and baking powder together and add them to the egg oil paste.
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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.
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seven
This is mixed batter.
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eight
Add 50g of shredded coconut and stir.
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nine
Pour the batter into the mold and smooth it.
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10
Bake in the oven preheated to 165 degrees for 20 minutes.
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1 1
Discharging, cooling and demoulding.
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12
Cut the cooled cake into small cubes. I used a 6-inch mousse circle.
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13
Put 2 small pieces together and coat them with orange jam.
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14
Put another cake on it and spread jam around it.
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15
Sprinkle shredded coconut around the cake and decorate it with strawberries.
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skill
The original recipe is stuffed in the middle, surrounded by cream cheese. I used marmalade!