Coconut Mini Cake

Crack the eggs into a bowl, add sugar, place the bowl over hot water, use a whisk to beat the eggs at low speed, then switch to high speed.

Whip the egg mixture until when you draw a figure eight, it doesn't disappear, then the egg mixture is ready. At this time, preheat the oven to 150 degrees.

Sift the low-gluten flour into the bowl of beaten eggs.

Pour in the shredded coconut and mix evenly.

Pour the mixed batter into the paper cups and tap a few times to release the bubbles.

Then put it in the oven, 130 degrees for 20 minutes, then 150 degrees for ten minutes. This way, the baked cupcakes will have a very nice color.