Lemon Coconut Cake

Ingredients for 1 servings:

• 354 g flour
• 1 ½ tsp, pressed baking soda (baking soda)
• ½ tsp baking powder
• 1 tsp salt
• 240 g Greek yogurt
• 2 tsp lemon zest, grated
• 400 g desiccated coconut
• 90 ml lemon juice
• 230 g butter, room temperature
• 200 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 120 g powdered sugar
• 3 tbsp lemon juice
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 20 minutes

Preheat oven to 180°C. Grease and flour a Bundt pan. Combine the flour, baking powder, baking soda, and salt; set aside. Combine the yogurt, lemon zest, lemon juice, and desiccated coconut; set aside. Using a mixer, cream together the butter and sugar (including the vanilla sugar) for 4-5 minutes until fluffy. Then add one egg and mix slowly. Then add the second egg and mix slowly. Then add the third egg and mix. Add the flour mixture to the butter mixture and pour the yogurt and coconut mixture on top. Set the mixer to medium speed and mix just until combined. The mixture will be quite thick. Pour the batter into the pan and bake in the oven for approximately 55-70 minutes (test after 55 minutes with a toothpick). Let cool slightly, then turn out onto a plate. Let cool further. Then mix the powdered sugar with the lemon juice and garnish the cake with it. Let rest for several hours.