Cheese Coconut Pound Cake
1.
material:
Cheese cheese: 30g, butter: 60g, confectioner: 55g, egg: 75g, all-purpose flour: 90g, baking powder: 3g, Jiale coconut milk: 100g, shredded coconut: 40g, coconut milk Mud: 15 grams
2.
Production:
Soak the shredded coconut in coconut milk and set aside
3.
The butter is naturally softened at room temperature, then add cheese cheese and caster sugar to beat
4.
Slowly add the eggs and beat well
5.
Add coconut rum and mix well
6.
Then add half of the shredded coconut that has been soaked before, mix well, and set aside
7.
Sift in the all-purpose flour and baking powder in batches and mix well
8.
Put oil paper the size of the bottom in the mold, pour the batter into the mold and smooth it evenly
9.
After the soaked coconut shreds are left, take some put on greased paper, and press firmly with a spatula to stick the shredded coconut on the spatula.
10.
Then put the spatula sticking coconut shreds against the smooth surface of the batter, and scrape it off with another spatula
11.
After spreading the soaked coconut shreds on the surface, press it slightly and spread evenly
12.
Put it in the oven at 175 degrees and bake for about 12 minutes until the surface is golden brown. Use a toothpick to stick it in and take it out when there is no wet sticky material.
13.
After being cooled, put a piece of greased paper on the surface and buckle over to demould, and tear off the piece of greased paper at the bottom
14.
Turn it upside down, cut into small pieces with a serrated knife and eat it (hot and delicious)