Coconut Cake
1.
Ingredients: 500 grams of buttermilk, 3 cups of flour (the mug you usually drink), 2 cups of sugar, 3 eggs, 150 grams of butter, a pinch of salt, 50 grams of butter, and a bag of shredded coconut (200 grams) ), a bag of baking powder (15g), a bag of vanilla extract (8g).
2.
Make a baking pan.
3.
Mix the flour and baking powder evenly.
4.
Eggs, buttermilk, salt, vanilla extract, and 2 cups of sugar are eighth full, mix and stir well. Add white sugar little by little, which makes it easy to mix well.
5.
Add a little bit of the flour and baking powder mixture prepared before, and mix well.
6.
Mix white sugar (one-quarter of the cup) and shredded coconut.
7.
Pour the batter into the baking pan.
8.
Sprinkle with shredded coconut sugar mixture and smooth with a spoon.
9.
Put it in the oven at 180 degrees Celsius for about 30 minutes. Inspection: Take a chopstick and insert it out. The chopsticks are clean and without batter, which means they are cooked. Pay attention to check in the middle, if the coconut shreds quickly turn brown (while the batter is not yet cooked), you can cover it with another baking paper to prevent it from zooming.
10.
In another cooking pot, turn on the lowest heat, add butter, pour the butter, and cook slowly.
11.
Spread evenly on the cake with a spoon, and the cake can be eaten when it cools down.
Tips:
Be careful not to burn the shredded coconut.
