A must-try muffin cake for coconut lovers, featuring an irresistible aroma, soft texture, and an unforgettable aftertaste.
I. Cake Batter – 45g Corn oil – 30g Coconut oil – 110g Milk – 90g Egg liquid – 75g Fine sugar – 160g Low-gluten flour – 40g Coconut shreds – 10g Baking powder II. Coconut Shreds Cream Topping – 30g Coconut oil – 40g Coconut shreds – 20g Milk powder – 60g Egg liquid – 30g Fine sugar Preparation Steps: 1. Place eggs and fine sugar in a bowl, stir until sugar dissolves. 2. Add milk, corn oil, and melted coconut oil, emulsify until uniform. 3. Sift in low-gluten flour and baking powder, mix until no dry flour remains. 4. Incorporate coconut shreds and mix well. 5. Transfer the batter into a piping bag and set aside. 6. Prepare the coconut shreds cream topping by combining all listed ingredients in a bowl and mixing thoroughly. 7. Pipe the batter into molds, approximately 60g per portion. 8. Top each with about 15g of the coconut shreds cream mixture. 9. Bake in a preheated oven at 145°C for 25 minutes, then increase to 150°C for 5 minutes to brown. 10. For enhanced texture, refrigerate after cooling to allow oils to redistribute.
