Coconut Milk Cake

Coconut Milk Cake

1. Wrap two layers of tin foil on the periphery of the movable bottom mold to prevent water from entering.

2. Separate the egg yolk and egg white. Mix the coconut milk and corn oil evenly, heat to 80 degrees (there are small bubbles at the bottom, the edges are slightly rolled) → sieve in the flour and corn starch, stir evenly → add egg yolk, stir evenly into a delicate egg yolk paste, set aside.

3. Add salt and lemon juice to the egg whites, add sugar in three times, and beat until moist foaming (the big hook can be pulled out).

4. Take 1/3 of the egg white paste into the egg yolk paste, stir evenly with a rubber spatula, then pour the egg yolk paste into the remaining egg yolk paste, and mix until the egg yolk paste is completely fused with the egg yolk paste.

5. Pour the mixed cake batter into the mold and shake the mold lightly to eliminate large bubbles.

6. Preheat the oven, pour 2cm deep warm water into a large baking pan, put the cake mold directly in the water in the large baking pan, and send it to the lower layer of the oven (the cake mold with a solid bottom can be directly placed in the baking pan filled with warm water , For the cake mold with a live bottom, you need to wrap the bottom of the mold with tin foil, otherwise the water leaks

7. Bake up and down at 130 degrees for 60 minutes (the temperature of our oven is too high, the specific time and temperature are determined according to our own oven, and the surface of the cake can be covered with tin foil), insert a toothpick into the inside of the cake, and take it out to indicate that the inside is not wet. Already cooked.

8. Lightly shake the mold after it is out of the oven to prevent shrinkage. There is no need to buckle. The mold can be automatically released after 2-3 minutes from the oven. It must be released in time, otherwise the cake will be stuffy in the mold and moisture will be generated.

9. Let cool and cut into pieces.

10. Fluffy and soft.

Tips:

1. The time and temperature required for baking are determined according to your own oven.
2. The amount of sugar and oil in the formula can be increased or decreased according to personal preference.