How to make coconut chiffon cake

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  1.Prepare all materials

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  2.Separate the egg yolks and albumen into two water-free and oil-free basins

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  3.Add coconut, corn oil, and sugar to the egg yolks and stir evenly

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  4.Sift in low-gluten flour (sift in twice, mix well each time before sifting in the next time)

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  5.Mixed egg yolk paste

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  6.Add the egg whites to the cream of tartar and use an electric whisk to beat into a rough foam

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  7.Add white sugar (add white sugar in three times) and beat until stiff peaks

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  8. Lift the egg beater until it has a straight tip, which is the meringue

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  9.Pour one-third of the meringue into the egg yolk batter and mix well

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  10. Pour all the mixed egg yolk batter into the remaining meringue and mix well

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  11.Mixed cake batter

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  12. The upper heat of the oven is 90 degrees and the lower heat is 180 degrees.Preheat, pour the cake batter into a six-inch mold, use a spatula to smooth the surface, hold the mold with your hand and shake it hard a few times to knock out any big bubbles.

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  13.Put it into the preheated oven, turn on the heat to 90 degrees and lower the heat to 180 degrees degree, lower layer 45-50 minutes

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  14. Take it out and give it a shake immediately after baking , then turn it upside down and let it cool on the baking sheet before unmolding

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  15.Finished Picture

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  16.Sprinkle coconut milk on the surface to decorate