1. Prepare the ingredients, separate the egg whites and the yolks, remember to be an oil- and water-free egg beater
2. Coconut oil added to the egg yolk part
3. Add milk
4. Then sift the flour in the egg yolk part
5. Mix well with a whisk, and the yolk part is ready for use
6. Now beat the egg whites, add 1/2 sugar, start beaten at low speed
7. Beat 50% of the hair, add the remaining sugar and continue to beat at high speed
8. Beat until the egg whites are sharp, or use chopsticks to stand on the egg whites.
9. Take a small part of the egg white and add it to the egg yolk paste and mix.
10. Pour all the egg yolk paste into the egg white and continue to cut and mix until evenly
11. Remember to preheat the oven in advance when mixing the egg whites and egg yolks
12. Prepare the paper cups and molds, pour the cake batter into the molds, and it’s 80% full
13. Sprinkle the shredded coconut on the surface
14. It’s in the oven. I used 120°C for 10 minutes to turn to 150°C for 10 minutes to paint, a total of 20 minutes.
15. Finished product
16. Many people say that they often shrink back. I have also summed up countless times. It is not small cakes or chiffon cakes. I like to bake them at a low temperature of 120 degrees, and then turn to 150 degrees for coloring.
