1. Mix whipped cream, low-gluten flour, granulated sugar, milk powder and 150g of shredded coconut.
2. Stir the mixture well.
3. Pour in beaten egg whites.
4. Stir well and knead into a uniform dough.
5. Take about 25g of the dough and knead it into a smooth ball, put it in the coconut paste, and coat the surface with a layer of coconut shreds.
6. For the middle layer at 170°C for 25 minutes, the surface will be slightly colored.
