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Coconut Milk Cake

coconut milk cake

Ingredients

  • 6 whole eggs
  • 1 egg yolk
  • 175 gr sugar
  • 1/2 tsp salt
  • 12 gr cake emulsifier / SP
  • 180 gr triangular flour
  • 30 g powdered milk
  • 125 gr butter/margarine (melted)
  • 80 gr thick instant coconut milk (me: coconut milk)
  • 1 tsp pandan paste
  • Green coloring to taste (me: skip)

How to make

  • 1. Melt the butter/margarine in a bowl. Then add coconut milk, pandan paste, and green coloring. Stir until well blended and not lumpy. Set aside.
  • 2. Mix the eggs, sugar, and cake emulsifier until thick and thick.
  • 3. Enter the flour and milk powder while sifting, mix well using a spatula or low speed mixer.
  • 4. Enter the melted butter/margarine mixture earlier, stir again using a spatula.
  • 5. Pour into a D.24 cm tulban tin that has been smeared with margarine and sprinkled with flour.
  • 6. Bake in a preheated oven at 170°C for 50 minutes or until cooked (depending on your oven)

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