Coconut Pound Cake

Published Nov 26, 2021 at 23:34pm ET

Coconut Pound Cake

Fangzi comes from sugar cakes. He has changed some of them. He feels that pound cakes are more delicious when they are wet, and coconut flavor is more intense. The die is 27.6x9.5x6.0 (cm)

Food Material List

1 Low-gluten flour 160g
2 butter 120g
3 Egg 3
4 Berry sugar 100g
5 Coconut milk 200ML
6 Coconut meat powder 50g
7 Coconut flakes 10g
8 salt A handful

Operational steps

1 Melt butter in water and add sugar and salt until it becomes larger.
2 Blend the eggs evenly, and be careful not to beat them.
3 Add coconut milk and continue beating
4 Sift in starch and stir until no dry powder is available.
5 Add coconut and stir well.
6 Pour in the die 8 minutes full shock bubbles out
7 Decorate the surface with coconut chips and coconuts
8 Preheat oven, bake at 150 degrees for about 50 minutes, then bake at 180 degrees for 5 minutes to color (if the color is overly covered with tin paper, the temperature should be adjusted according to your oven, remember to slow bake at low temperature)
9 The finished product has moist texture and strong coconut flavor.

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