A cake with a delightful coconut aroma!
Ingredients: – 4 eggs – 60g milk – 40g corn oil – 65g low-gluten flour – 15g coconut flour – 40g white sugar Instructions: 1. Separate the egg whites and yolks from 4 eggs. Preheat the oven to 160°C. 2. In a bowl, combine 40g corn oil and 60g milk. Whisk until emulsified. 3. Sift in 65g low-gluten flour and 15g coconut flour. Mix in a Z-shaped pattern until smooth. 4. Add the 4 egg yolks and stir in a Z-shaped pattern. Set aside. 5. In a clean, grease-free bowl, beat 4 egg whites. Gradually add 40g white sugar in three portions while beating at medium-high speed until soft peaks form. 6. Gently fold one-third of the egg white mixture into the yolk batter. Then combine with the remaining egg whites. 7. Pour the batter into a mold, tap gently to remove air bubbles, and bake at 160°C for 40-45 minutes. Cover with foil during the last 10 minutes if needed. 8. Remove from oven, invert the mold to cool completely. Slice and enjoy the rich coconut-scented cake!
