Crust

Low gluten flour 130g

Butter 50g

Sugar 15g

Water

Coconut Filling

Butter 50g

Sugar 40g

Coconut 50g

Eggs 2 pcs

Milk 100g

Milk 100g

Coconut Tart

Coconut Tart

Milk 100g

How to make Xiamen Coconut Cake (Coconut Tart) ?

The first step is to make the crust. Add cubed butter to the low gluten flour.

Roll it with your hands to form a coarse corn meal.

Add the sugar, then slowly add the water until it comes together to form a dough, cover with plastic wrap, and let rest for 20 minutes or more.

Roll out the dough with a rolling pin, spread it out on a baking sheet, poke holes in the bottom with a fork, and let it relax for 20 minutes.

Beat the eggs, add the milk and mix well.

Add the sugar and mix well.

Add coconut, mix well.

Melt the butter over water and add it to the custard.

Pour the custard into the baking dish.

Preheat the oven at 180 degrees, place the pie plate and bake for about 25 minutes.

Try replacing the butter with salted butter, the weight remains the same, and add 20 grams of milk, that is, use 120 grams of milk, it can be done just as successfully.

The coconut cake made with salted butter is not as sweet, and tastes sweet and salty, which is kind of fun.

Note:

1. After pressing the dough into the pie plate, let it rest for 20 minutes to prevent it from shriveling up, and poke holes in it for venting.

2. After the top is colored, move it to the lower-middle layer and raise the temperature a little more, and the bottom will bake out a little drier.