"This is a particularly thick coconut cake, more worth eating than a yogurt cake."

WHAT YOU NEED

Ingredients

Four eggs.
65 grams of white sugar
50 grams of corn oil
100 grams of coconut oil
75 grams of low-fat flour
2 grams of salt

How TO MADE Coconut cakes

Steps 1 to 4

1. Separate the eggs, the yolk, and the protein into plates, first make the yolk paste, add corn oil, salt, coconut oil, and the yolk to the plate, stir evenly.

2. Then sift through the low-fat flour and stir until there are no grains.

3. This is a well-mixed, grain-free egg yolk.

4. Now let's start the protein cream, first divide the fine white sugar into three parts and add it to the egg whites, beat the protein to a moist foam, lift the egg maker to a pointed corner, and turn the egg plate upside down until it doesn't slip.

Steps 5 to 8

5. Take one-third of the protein cream and stir evenly in the egg yolk.

6. Pour all the egg yolk into the three-quarter protein cream and stir evenly, be sure to cut the mixing method, so as not to foam.

7. Pouring the cake paste into the grinder

8. Preheat the oven to 150 degrees, add cold water to the pan, put it at the bottom of the oven, put the grill on the second floor of the oven, put the grinder on the grill, and bake for 55 minutes.

Steps 9 to 12

9. 55 minutes later, it's like this.

10. With strawberries, it looks better with cream.

Handy cooking tips

　　If you like coconut, you can cook it on the surface, or you can add nuts, depending on your taste.