材料：160克 中筋粉 ；80克 白砂糖 ；2小勺 烤粉 ；160毫升 牛奶 ；50克 室溫植物牛油 ；1個(gè) 雞蛋 ；1小勺 香草精 ；表面裝飾： 30克 黃砂糖 ；2大勺 植物牛油 ；1大勺 牛奶 ；40克 椰絲 ；40克 杏仁碎
做法：
烤箱預(yù)熱至175C/350F。準(zhǔn)備一個(gè)8寸左右心形蛋糕烤盤抹油備用。
在混合碗中先篩過面粉、白糖、泡打粉，再加入切成小塊狀植物牛油，牛奶，蛋和香草精。先用電動攪拌器慢速略為攪拌均勻，再轉(zhuǎn)成中速攪拌約1分鐘或至完全均勻。
把攪拌好的面糊倒入蛋糕烤盤中烤30分鐘，以竹簽插入中間不會沾有生料即可。
蛋糕在烘烤的同時(shí)，你可以準(zhǔn)備表面材料了。在混合碗中混合所有裝飾材料。把混合好的果仁糖酥均勻鋪在烤好的蛋糕表面，入烤箱繼續(xù)烘焙8-10分鐘，或至表面糖酥呈金黃色即可。
Ingredients ：160 g All-purpose flour ；80 g Sugar ；2 tsp Baking powder ；160 ml Milk ；50 g Margarine (at room temperature) ；1 Egg ；1 tsp Vanilla extract ；Topping: 30 g Brown sugar ；2 tbsp Margarine ；1 tbsp Milk ；40 g Coconut flakes ；40 g Chopped almond
Method ：
Preheat the oven to 175C/350F?￡Grease a 8-inch baking pan, heart shapeorround one.
Sifted together the flour, sugar and baking powder in a bowl, then cut in the margarine, milk, and vanilla extract. Stir over a low speed briefly, then adjust to the middle speed, stir for 1 minute until all the ingredients are well-combined.
Pour the mixture into the prepared baking pan and bake in the preheated oven for 30 minutes.
While baking the cake, you can prepare for the topping. Mix all the ingredients for the topping in a small bowl. Take the cake out from the oven and spread the topping evenly on the cake. Return to oven and continue baking for another 8-10 minutes until it turns golden and a toothpick inserted in the center of the cake comes out clean.
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