Cocoa Coconut Chip Cake
by maggie-Tiao
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Separate the egg whites and yolks, beat the whites with 50 grams of sugar,
2. Add 50 grams of white sugar, salad oil, low-gluten powder, coffee powder, cocoa powder and milk to the egg yolk and mix well.
3. Add part of the whisked egg whites into the cocoa batter,
4. Stir it up from the bottom,
5. Pour the stirred batter into the remaining egg whites,
6. Stir it up from the bottom,
7. Put cranberries in the cake cup,
8. Pour the evenly mixed batter in step 6 to 1/3 of the cup, add coconut chips,
9. Then pour the batter until the cup is 8 minutes full, shake out the air,
10. Enter the preheated oven at 150°C for 30 minutes, (add cold water to the bottom plate)
11. Out of the oven!
12. Edible!
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