Coconut Cake
1.
Main materials prepared
2.
Butter cut into small pieces to soften
3.
Add sugar and a small amount of salt and beat until white
4.
Add the egg liquid in batches, stirring each time until the egg oil is completely integrated
5.
Sift the low flour and baking powder and add to the egg batter
6.
Add coconut milk and stir until the batter is smooth and without particles. The amount of coconut milk is increased or decreased according to the actual situation.
7.
This is the mixed batter
8.
Add 50g shredded coconut and stir well
9.
Pour the batter into the mold and smooth it
10.
Bake in the middle of a preheated 165 degree oven for 20 minutes
11.
Cooling out of the oven and demoulding
12.
Cut the cooled cake into small squares, I used a 6 inch mousse ring size
13.
Put together 2 small pieces of orange marmalade
14.
Put another square cake slice and spread the jam, and spread it all around
15.
Sprinkle another 50 grams of shredded coconut around the cake and decorate with strawberries
16.
Just plug in the happy birthday insert
Tips:
This cake was originally filled with cream cheese filling around the middle of the square. My mother doesn't like all the jams I made by myself!
