I also baked coconut cakes two days ago, but they collapsed when they came out of the oven.Today we have adjusted the time and temperature, let's fight again!

WHAT YOU NEED

Ingredients

Five eggs
80 grams of low-fat flour
60 grams of fine sugar
15 grams of pure coconut powder
45 grams of water
10 grams of coconut
30 grams of sesame oil
A little coconut.
A few drops of lemon.

How TO MADE Coconut cakes

Steps 1 to 4

1. Pure coconut powder (only coconut powder, nothing added) is boiled in 45 grams of water and dried to hand temperature.

2. Separation of egg yolk and egg yolk.

3. The egg yolk is mixed with olive oil and 20 grams of sugar and stirred until the sugar melts.

4. Add dried coconut juice and stir evenly.

Steps 5 to 8

5. It is sifted into a low-strength powder, placed in coconut flour, and mixed into a delicate dough in the form of a Z-shaped dough with an egg beater.

6. Add a few drops of lemon juice to the egg yolk, add the remaining 40 grams of sugar in stages, and send it to a hard foam.

7. Take half of the protein cream into the egg yolk paste and stir evenly.

8. Preheat the oven at 150 degrees.

Steps 9 to 12

9. Pour the mixed egg yolk back into the protein cream and stir evenly.

10. Pour the cake dough into an 8-inch round mold, put it in the oven, bottom layer, heat it up and down, 150 degrees, bake for about 60 minutes.

11. After firing, shake a few times, shake out the hot gas, and immediately turn it upside down until completely cooled.

12. Cut it open and sprinkle a little coconut oil on it.

13.

Handy cooking tips

　　The cake is baked in different molds, and the time and temperature are adjusted accordingly.