1. Beat three eggs into a bowl and add fine sugar.
2. The insulated water is used to beat the eggs with an electric whisk.
3. When it is sent to a very thick state, the pattern will not disappear for a long time when the whisk is lifted.
4. Mix 15 grams of coconut flour with 20 ml of water and pour into the beaten eggs.
5. Melt 50 grams of butter into a liquid state, pour it into the beaten egg, and use a rubber spatula to stir evenly from the bottom up.
6. Sift in low-gluten flour and use a rubber spatula to stir evenly from the bottom up.
7. Pour the mixed batter into a baking pan lined with tin foil.
8. Put it in a preheated oven at 190 degrees, and bake on the top and bottom for about 18 minutes. Try inserting it with a toothpick. If there is no residue, it means it is ready.
9. After baking, take it out and unmould immediately, open the tin foil, and wait for the cake to cool. At this time, the evaporated milk and fine sugar are fully whipped into cream for later use.
10. Use an 8cm diameter circular cutting die to cut round cake slices on the cooled cake.
11. Spread jam on a slice of cake
12. Take another piece of cake and sandwich it.
13. Spread a layer of cream on the outside of the cake and roll it in the coconut paste to make the coconut paste evenly covered all around.
14. Put the cream in a piping bag and squeeze a circle of cream on top of the cake.
15. Squeeze some jam in the middle and it will be OK.
16. Dessert with a strong coconut fragrance, cut it up and share it!
