Cheese Coconut Pound Cake

Name: Cheese Coconut Pound Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 30g Cheese; 60g butter; 55g Caster sugar; 75g egg; 90g All-purpose flour; 15g Coconut rum; 40g Shredded coconut; 100g Jiale Coconut Milk; 3g Baking powder

by Qiaochu Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When you choose cheese coconut pound cake, you choose to be willful?
Pound cake is also called heavy cream cake. Hearing this, you must know that its calories are very high. It has a warm yellow appearance and a soft heart. It uses butter and cheese to create a creamy and creamy taste, plus coconut. The inside and outside of the silk wrap, soft and tenacity, every bite you can feel the layer of delicious coconut fragrant, very delicious and very sinful, it seems that the deliciousness is always bundled with high calories, if you bear If you can't help eating one piece after another, it's pretty willful to think about it.
But it’s okay. Didn’t you say that the food is fat in the cotton-padded clothes in winter? So, it’s not a sin to eat arbitrarily~

Ingredients

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.