Coconut-flavored golden cake, golden in color, delicate in texture, soft, glutinous, and sweet, excelling in color, aroma, and taste.

First, mix 10 grams of warm water and 2 grams of yeast together, stir evenly, and let it sit for 5 minutes to activate the yeast.

Next, take a bowl, add 1 egg (55g), 75g of whole egg yolk, and 65g of granulated sugar, and beat them together until fluffy.

Beat until the color becomes slightly lighter, just a little thick is fine.

Add the activated yeast water and stir evenly.

Add 110g of coconut milk and 90g of tapioca starch, and stir until smooth and free of lumps.

Sift the batter to remove large lumps.

Cover with plastic wrap and ferment at 30°C for 2-3 hours. At 20°C for 4-6 hours.

Ferment until the surface has dense bubbles and the volume has expanded 1.5 times. (Note: Adjust the fermentation time according to the condition.)

Stir the batter evenly again to remove large air bubbles.

Pour the batter into a mold lined with parchment paper, cover the top with aluminum foil, and then put it into the oven.

Preheat the oven to 190°C, bake on the bottom rack for 20 minutes, while placing a baking tray on the top rack at the same time.

After the time is up, change the oven temperature to 180℃, move the mold to the upper layer, and continue baking for 10 minutes, with a baking tray on the lower layer. (Note: In the last 2 minutes, check the color on the surface and remove the foil to bake until the surface is browned.)

Take it out to cool, then cut into pieces and serve on a plate.

Coconut-flavored golden cake, finished O(∩_∩)O

Delicate texture, soft, glutinous, and sweet.

Melts in the mouth, sweet but not greasy, rich coconut aroma, unique flavor.