We can't resist the temptation of pound cake, but we are deterred by her high calorie. We are slowly searching, experimenting and growing in this tangle. This coconut milk cake is actually the evolution version of pound cake. It reduces the amount of butter, adds the amount of liquid, and does not reduce the degree of delicacy. You can also try it~
Step1:1. After butter softens at room temperature, add sugar and salt to beat until the color becomes lighter and the volume becomes larger.
Step2:2. Break up the eggs with egg puff. Add butter in several times and beat well.
Step3:3. Every time after adding the egg liquid, use the electric beater to beat until the butter and the egg liquid are completely integrated.
Step4:4. Add milk, condensed milk and coconut milk in several times. Stir well.
Step5:5. Sift in the mixed low powder and coconut powder. Stir evenly until there is no dry powder.
Step6:6. Pour the batter into the mold.
Step7:7. Spread a layer of coconut on the surface.
Step8:8. Put it in the preheated oven. Bake at 170 ℃ for 50 minutes
Step9:It's in shuflei's baking bowl. It's nice
Step10:It's like a bowl of rice.. Ha h
Step11:
Step12:
Cooking tips:1. After adding condensed milk, milk and other liquids, the overall liquid volume is too large. The butter will feel a little water oil separation. It doesn't matter. After adding powder, it can be mixed evenly. 2. The cake paste can also be put into a pound cake mold to bake. It is just the amount of a small pound cake mold (60mm * 78mm * 167mm). 3. If you don't like the deep color on the cake, you can put tin paper on the surface halfway. There are skills in making delicious dishes.