1. Ingredients: 70 grams of low-gluten flour, 60 grams of coconut flour, 4 eggs, 110 grams of soft white sugar, 55 grams of butter
2. Put 60 grams of coconut flour into a bowl and set aside.
3. Melt the butter and set aside.
4. Beat the eggs into the basin and add soft sugar.
5. Use an electric whisk to beat until a toothpick is stuck in it.
6. Then, sift in low-gluten flour and coconut flour.
7. Mix well with a spatula.
8. Next, add the melted butter.
9. Stir well.
10. Then, put cream on the inner pot of the rice cooker.
11. Pour in the mixed coconut batter.
12. Enter the rice cooker, cover the lid, plug in the power source, and press the cake function to work.
13. Finally, when the work is finished, the heat preservation is skipped.
14. Open the lid and take it out.
15. Place it upside down on the shelf to cool, and serve.
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