Coconut Brown Sugar Small Cakes

Name: Coconut Brown Sugar Small Cakes
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g coconut powder; 35g butter; 50g brown sugar; 1 piece egg; 50g Low powder; 3g Baking powder; 35g Fresh milk

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Using coconut flour to make cakes made me discover the deliciousness of the world. Coconut flour replaced part of the flour's dryness. In repeated chewing, it can also create another flavor, from the tip of the tongue to the throat, full of the aroma of leaves. What's even better is that you don't have to worry about making cakes that look like making cakes, because the simple and easy-to-learn method will succeed at the first try.

Ingredients

Coconut Brown Sugar Small Cakes

1. Soften the butter at room temperature, add brown sugar, and mix well with a whisk

2. Add egg liquid in batches and stir

3. Stir in coconut flour, low flour and baking powder at a time, and gently stir with a spatula

4. Finally, add fresh milk, mix well, and spoon into a paper cup

5. Put it in a preheated 180 degree oven and bake for 20 minutes

6. After baking, you can sprinkle a little coconut on top for decoration

Tips:
1. The ratio of coconut flour to low flour is 1:1. Don't change the formula arbitrarily.
2. The butter is melted at room temperature and then mixed with sugar to save time and effort.