This coconut cake is my husband's favorite.
The egg yolk and protein are separated, and the separated egg yolk + coconut milk is evenly stirred.
Add corn oil until emulsified.
Sift in low-gluten flour and mix well up and down.
Turn over to a fine-grained egg yolk paste.
The protein was added to the sugar three times, and the electric egg beater was used to wet the foam.
At this time, the baking tray is poured into a bowl of water, and the oven is preheated at 150 degrees. The beaten protein is added to the egg yolk paste twice, and the egg yolk paste and protein are fused.
Mix and pour into the mold, fire up and down 150 degrees, bake for 55 minutes, if you are a live bottom mold, please put aluminum foil on the bottom of the mold.
Bake it out and let it cool down before releasing it.
1. This side is suitable for 8-inch round mold. 2. The skin of each oven is different, and the time can be mastered by yourself.