Coconut and nuts are a combination of 1+1>2, and they all complement each other. The cake body is filled with dark green jam and coconut, topping is a pistachio cake, the taste is very rich, very tropical, hot and cold to eat. Pound Cake Mold Size: Length 230x Width 50x Height 65mm Finally: Remember to cut it after refrigerating, or you have to be like this recipe.
Pistachio broken with a rolling pin
Add the remaining material of the topping group: butter, flour, powdered sugar, knead by hand, no dry powder, then into the freezer of the refrigerator
Cut the butter and add the sugar to the egg. Add the egg mixture 5 times. Make sure the emulsification is completed before each addition. Then add 50g of happy jam and spread evenly.
Sift in low-gluten flour, coconut, and baking powder and mix well. Into the mold. The cake paste is low in the middle.
Add topping and enter the oven for 175 degrees and 45 minutes.