Coconut cake

　　A mini-cake with a faint coconut flavor, no need to spread the egg whites, no need to worry about stirring the foam, is a 100% successful snack, but it's a bit of a struggle to mix the oil and the sugar completely together, and it can only be done with a manual egg beater.

WHAT YOU NEED

Ingredients

80 grams of coconut
Two eggs.
80 g of white sugar
90 grams of sesame oil
100 grams of low-fat flour
1 g of flour

How TO MADE Coconut cake

Steps 1 to 4

1. Preparation of materials

2. Eggs broken with a hand-held egg crusher in white sugar (eggs do not need to be shipped)

3. "Add olive oil and boil until thickened."

4. Add coconut to the mixture evenly.

Steps 5 to 8

5. Add the sifted low-density flour and stir evenly to form a paste.

6. Place the mixed dough in a bag of flowers and squeeze it into a small paper cup (eight minutes full)

7. Put it in a preheated oven to bake (I put it in my grill, so I used the grill net and put it on the first and last layer as shown in the picture), heat it up to 180 degrees, lower it to 140 degrees, bake for 20 minutes

8. The surface is golden yellow.