Name: Shredded Coconut Cheese Pound Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g All-purpose flour; 3 Whole egg; 40g Shredded coconut; 40g Coconut; 3g Baking powder; 120g Unsalted butter; 60g Cheese cheese; 110g granulated sugar; 100ml Thick coconut milk; 30ml rum; 16g Caster sugar; 27ml water

Shredded Coconut Cheese Pound Cake

by coffee. Mocha

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Cakes and breads with rich coconut fragrance are all my favorites. Coconut milk, shredded coconut, and coconut paste are always available at home, and they can be whole every three to five. You can never get tired of it. This time I made the pound cake again, the strong coconut fragrance really made the population dripping with water. . . "

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