椰子牛油磅蛋糕🥥 Coconut pound cake 🧈

食譜及做法：
牛油 100g （室溫）
鹽 1g
糖 100g
蛋液 35g （室溫）
椰漿 65g
低筋粉 100g
泡打粉 2g
椰絲 適量（預先炒香）
做法：
牛油加入鹽、糖打至泛白
蛋液和椰漿分別加入混合
加入椰絲（預留少許裝飾用）
低筋粉、泡打粉混合
分2次加入混合成蛋糕糊
倒入模具
180度 焗70分鐘
放涼後脱模
裝飾：
糖霜 80g
檸檬汁15g
椰絲
Recipes and methods:
100g butter (room temperature)
salt 1g
sugar 100g
Egg liquid 35g (room temperature)
Coconut milk 65g
Cake flour 100g
Baking powder 2g
Appropriate amount of shredded coconut (sauté in advance)
practice:
Beat butter with salt and sugar until pale
Add egg liquid and coconut milk separately and mix
Add shredded coconut (reserve a little for decoration)
Cake flour, baking powder mix
Add in 2 portions and mix into cake batter
Pour into mold
Bake at 180 degrees for 70 minutes
Remove from mold after cooling
decorate:
Frosting 80g
15g lemon juice
shredded coconut