Cut Coconut Cake

The heavy snow in Hangzhou’s weather forecast has finally arrived. Is it snowing there? Remember to keep warm.

On a snowy day, it is very pleasant to be chasing the drama with the heating in the house. It would be even more suitable if there is a small coconut cake covered with coconut and white as snow.

The little cake I want to share today is very simple to make. Bake an all-purpose chiffon cake, cut it into small pieces, spread the cream filling, and then dip it in coconut and milk powder.

The finished coconut cake has a square shape and is as white as snow. One sip, the coconut milk fragrance is intertwined in the mouth, the cake is dense and delicate, and the filling is sweet but not greasy. Before I finished eating one piece, my hand was already reaching for the next piece, and it was so delicious that I couldn’t stop!

Ingredients

cake embryo
5 eggs
milk 50g
Vegetable oil 45g
55g low-gluten flour
Caster sugar 40g

cream filling
Butter 50g
Whipped Cream 140g
15g powdered sugar
Right amount of milk powder / Right amount of grated coconut

Step

1. Stir in milk and corn oil until emulsified.
2. Sift in the low-gluten flour and mix well.
3. Add egg yolk and stir in Z shape.
4. Add the egg whites to the caster sugar three times, and beat until it reaches a tick state.
5. Add 1/3 of the meringue to the egg yolk paste, mix well, then pour all of it back into the meringue, and mix evenly.
6. Pour it into a baking pan lined with greased paper, smooth it out, and lightly shake to release air bubbles.
7. Put it in the preheated oven at 160 degrees and bake for 18 minutes. After it’s cooked, take it out and let it cool.
8. To make the inside, add the softened butter and sugar, and beat until the volume expands and the color becomes slightly lighter.
9. Add the whipped cream in three times, mix well, and fully blend each time.
10. Cut the cake embryo into small cubes.
11. Take a small square and spread the cream filling, then take another quick cover and spread the cream around.
Coat with coconut and milk powder.

Regarding the cutting of coconut cakes, the serious color mixing of the cut surface has always been a thorny problem for bakers, which seriously affects the appearance of the coconut cakes and cannot be served.

UFM6000 Ultrasonic Cake Cutter shows its professional cutting charm.

Automatically rotating ultrasonic blades are best at handling sticky ingredients such as jam, chocolate, and cream. Each blade is subsequently customized according to the size required by the customer, which is all to get more precise and uniform cake slices and reduce unnecessary waste. If you want to have the most exquisite coconut cake and simplify your tiramisu cutting line, please contact CHEERSONIC as soon as possible!