How to make fresh cream coconut cup cake

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  1.Prepare ingredients

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  2. After the butter is softened, add brown sugar, fine sugar and salt, and use a whisk to beat until fluffy

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  3.Add the egg liquid in 2 times and beat evenly (you need to wait until the first egg liquid and butter are completely combined before adding the second time)

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  4. Beat butter evenly

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  5.Add vanilla extract and stir evenly

• 6.Add animal whipping cream without stirring
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  7.Moisten the grated coconut with coconut milk

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  8. Mix the flour and baking powder and sift into the butter mixture

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  9.Add coconut milk Mixture

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  10.Use a spatula to stir evenly into a moist batter

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  11. Preheat the oven to 180 degrees.Pour the batter into the mold until it is 2/3 full

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  12.There is another furnace Silicone mold

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  13. Place in the middle rack of the preheated oven and bake for 13 minutes Left and right, until the surface is completely puffed and turns deep golden brown

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  14.Silicone mold cake Beautiful photos after removal

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  15. Prepare the piping bag and piping tips, from Take out the light cream and the water-free and oil-free egg-beating bowl for whipping cream from the refrigerator, and take out the ice water from the freezer (the light cream needs to be refrigerated for more than 12 hours, and the other half an hour is enough).

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  16.Pour the whipped cream and sugar into a mixing bowl, and beat in an ice water bath until There are clear lines, just shake the egg beater and the whipping cream will stop flowing.Put the whipped cream into a piping bag and start creating as you like.

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  17.The sweet and beautiful little cake is completed