The hottest way to make baked coconut egg cream cake!
Prepare materials
- 1. The cake core 6 chicken eggs, 30g cooking oil, 30g unsweetened fresh milk, 120g sugar, 130g flour
- 2. Egg cream part 100g egg cream powder, 50g cold water, 50g whipping powder, 100g cold fresh milk
- 3. Toasted coconut flakes 50g
In recent days, the baked coconut egg cream cake is stirring up the cake market as well as appearing all over social networks. Cakes This dish is impressed by the delicious greasy egg cream layer served with the soft moist cake base and the fragrant coconut layer on top. Ladies, catch the trend and make this cake right away!
How to make toasted coconut egg cream cake
Cake core
Separate egg yolks and whites
Separate the yolks and egg whites and place them in 2 bowls.
Put cooking oil, fresh milk in a small bowl, mix well and put in the egg yolk bowl. Mix gently until it all comes together.
Beat egg whites
Put the whites in a clean, dry bowl, beat with an electric mixer on low speed until frothy, then add a few drops of lemon juice. Switch to high speed and slowly add in the sugar and beat until the whites are soft, and when you lift the stick, the tip is slightly bent.
Slowly pour the egg yolk mixture into the egg white mixture and beat well.
Add flour and bake
Slowly sift the flour into the above mixture and mix well using the fold method.
Line a cake pan with parchment paper and pour the cake mixture into the mold. Preheat the oven and bake the cake at 170 degrees for about 25 to 35 minutes. Depending on your oven, you can bake the cake accordingly! Once the cake is baked, remove it from the mold and let it cool.
Egg cream part
Mix whipping powder and cold water and mix well
Add the whipping powder to the cold water and beat with a whisk on low to high speed.
Mix egg cream mixture
Add fresh milk to the mixture, then add 1g of salt and egg cream powder. Continue mixing. Until all the mixture is combined and create a smooth thick paste. Put the egg cream in the refrigerator for about 20 minutes for the mixture to thicken.
Complete
Pour the custard mixture into a piping bag and spread evenly over the top of the cake. Sprinkle with toasted coconut flakes and you’re done.
So, the baked coconut egg cream cake is complete. The soft and smooth cake base served with fatty panther egg cream, combined with crispy crispy coconut crumbs is a delicious combo that is hard to resist. This dish is sure to compliment everyone who eats it, but first of all, this cake is quite high in calories, ladies!
The baked coconut egg cream cake is hard to resist.
Source: beemart
Wish you success with this hot baked coconut egg cream cake recipe!
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