John Myers
Lemon Cake with Coconut and Macaroon Topping
The perfect lemon cake with coconut and macaroon topping recipe with a picture and simple step-by-step instructions.
- 3 Pc. Organic lemons
- 200 g Soft butter or margarine
- 225 g Sugar
- 1 pinch Salt
- 7 Pc. Eggs
- 375 g Flour
- 2 tsp Baking powder
- 150 g Powdered sugar
- 150 g Desiccated coconut
- Coconut chips
- 2 Separate the eggs and beat the egg whites with a pinch of salt until stiff. Sprinkle in 100 g of powdered sugar and continue beating. Finally, carefully fold in the desiccated coconut.
- In another bowl, stir butter, sugar, 1 pinch of salt and 3 teaspoons of lemon zest for a few minutes with the whisk of the hand mixer on the highest setting. Add the two egg yolks and the remaining 5 eggs and stir in for about 2 minutes. Mix the flour and baking powder and stir in alternately with approx. 10 tablespoons of squeezed lemon juice on a low level.
- Pour the dough into a greased loaf pan sprinkled with flour or breadcrumbs. Make a well with the back of a spoon along the center of the dough. Pour the coconut mixture into the hollow and press in gently. Spread the rest of the mixture on the cake.
- Bake in the preheated oven on the bottom shelf at 175 degrees top / bottom heat (or 150 degrees fan-assisted air) for a total of 70 minutes. Cover with aluminum foil after approx. 30 minutes so that the coconut mixture does not burn.
- Then let it cool down in the mold and then carefully remove it from the mold. Mix together powdered sugar and a little lemon juice and sprinkle the cake with it. Decorate with coconut chips if you like. In addition, you can poke the cake a few times with a toothpick and soak it with 2 tablespoons of limoncello.
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