In Guangdong morning tea, golden cake is a popular snack, which can be fried or steamed. The sliced golden cake has the shape of shark fin, and the whole cake is golden yellow. It tastes flexible and has coconut flavor.


200g coconut milk
Three eggs
200 g cassava starch
100g granulated sugar
20G butter
4G high sugar tolerant yeast
15g warm water


Step 1
Prepared ingredients

Step 2
Put coconut milk and 60 grams of sugar in the basin and stir

Step 3
Turn down the heat and melt the sugar. Boil the coconut milk. I boil it in insulated water

Step 4
Turn off the heat, add the butter and stir until the butter melts

Step 5
Add the cassava starch while it's hot

Step 6
Stir into a thin paste

Step 7
Dissolve the yeast in warm water, put in the cassava paste after it cools, and mix well

Step 8
Add 40g sugar to the whole egg and beat with electric beater

Step 9
Beat until the whole egg liquid can draw the pattern

Step 10
Pour the cassava paste with yeast water into the whole egg mixture and beat well with the beater

Step 11
Put the egg paste into the oven, select the fermentation file, and ferment for 1 hour. Take it out every 15-20 minutes, whisk it with the beater for 10 seconds, and last whisk for 1 minute

Step 12
Then put it into the toast mold and continue to ferment in the oven for 50 minutes

Step 13
There are many thick bubbles in the fermented cake paste

Step 14
Preheat the oven to 180 degrees and 200 degrees. Bake for 30 minutes. When the color on the surface is deep, cover it with tin foil

Step 15
Demoulding, it is better to lay a piece of oil paper inside the mold to facilitate demoulding

Step 16
Put it to hand temperature before slicing, so that it won't stick to the knife