How to make coconut milk golden cake

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  1. Close-up.

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  2.280 grams of coconut juice, 70 grams of water, mix and heat to boil, diluted Cool the coconut milk and set aside.

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  3.10 eggs, only use yolks.

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  4. Add 150 grams of white sugar and stir evenly.

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  5.Use an electric egg beater to beat the egg paste until it becomes milky white foam.

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  6.Coconut milk diluted with water is cooled to hand temperature (30℃～35 ℃), add 2 grams of yeast and mix well.

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  7.After about 2 minutes, mix 300 grams of tapioca flour with coconut milk and put it in Stir evenly.

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  8.Coconut milk is mixed with tapioca flour into coconut white paste.Be sure to stir evenly without leaving any residue.There are unstirred particles.

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  9. Pour the coconut white paste into the egg paste and stir evenly.

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  10. Cover the prepared cake batter with plastic wrap and let it ferment at room temperature for 9 hours..

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  11.The fermented cake batter is full of bubbles.

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  12. Stir quickly to increase the volume, then pour into the mold.

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  13. Preheat the oven at 200℃ for 5 minutes, put the cake batter on the middle and lower layers, and lower the tube 200 After baking for 35 to 40 minutes at ℃, pay attention to observe that there is no sloshing liquid on the surface.Then, close the lower tube and bake the upper tube at 180°C for 5 minutes to color.

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  14. Bake, cool, slice and take photos.

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  15.A plate of Indonesian-style coconut-flavored golden cake.