Directions for double coconut chiffon cake ?

Milk + Cooking oil + Coconut oil mix and beat well

Please click to enter image description

Add coconut and beat well

Please click to enter image description

Add pre-sifted flour once and mix well

Please click to enter image description

Add egg yolks and mix well (do not over mix).

Please click to enter the picture description

Egg yolk paste is complete

Please click to enter the picture description

Place the egg white in the freezer until the edges of the ice, add a little lemon juice and corn starch, and whip quickly to make bubbles; when the bubbles slowly turn into small bubbles, turn to medium-low speed and add the sugar in three batches, and beat until the mixture is 8-9 cm long, and the mixture has a small curved hook when it is pulled up.

Please click to enter the picture description

Take 1/3 of the whipped meringue and mix it with the egg yolk mixture first

Please click to enter the picture description

Pour it into the remaining 2/3 of the meringue and mix well. The cake batter is complete.

Please click to enter the picture description

Pour the cake batter into the mold, shake the mold a few times, 160 degrees for 40 minutes.

Please click to enter the picture description

Take off the mold when cooled~

Please click to enter the picture description