Shredded Coconut Cheese Pound Cake
1.
40g shredded coconut mixed with 100 ml coconut milk, mix well
2.
8 inch square mold pad with baking paper for later use
3.
The butter and cheese are softened at room temperature and beat well
4.
Add sugar and beat well
5.
Add the egg liquid in several times, add it once and beat it well, then add it again
6.
Add 30ml rum and beat well
7.
Add 40g coconut paste and mix well
8.
Sift the flour and baking powder, add in and mix well
9.
Pour the batter into the mold and scrape it flat
10.
Spread the coconut shreds soaked in coconut milk on the surface
11.
Put it into the preheated oven and bake at 180° for about 40-50 minutes
12.
After baking, put it on the net and let it cool. Sugar water for making the cake body: 16g of caster sugar and 27ml of water, boil in a pot, add 35ml of rum to mix after cooling, when the cake cools to hand temperature, brush the sugar water on the cake body
13.
Cut into small pieces to save