1. Add salad oil and milk together and mix well to make it milky white
2. Add sifted low-gluten flour and stir until there are no particles
3. Then add the egg yolk and mix into an egg yolk paste
4. Put the egg whites in a dry container, add fine sugar and beat until stiff foaming
5. Take 1/3 of the meringue and put it in the egg yolk paste and mix well
6. Then pour all the mixed batter into the remaining meringue, mix well and pour it into a 6-inch mold
7. Put it in the middle layer of the preheated oven, and bake at 165 degrees for 35-40 minutes
8. After the baked cake is taken out and let cool, cut into cubes, and the chocolate of all colors melts in heat insulation water
9. Put the cake pieces in the chocolate and wrap it in a circle
10. Put it in the coconut paste and roll it around
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