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Lemon Coconut Cake

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Ingredients for 1 servings:

  • 185 g flour
  • ½ tsp baking powder
  • 45 g desiccated coconut
  • 1 tbsp lemon zest, grated
  • 250 g sugar
  • 125 g butter, melted
  • 2 eggs
  • 250 ml milk
  • 185 g powdered sugar
  • 90 g desiccated coconut
  • ½ tsp lemon zest, grated
  • 60 ml lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Preheat the oven to 180°C. Line a 22cm springform pan with baking paper and grease the edges with butter. Combine all ingredients for the batter until smooth. Pour the batter into the pan and bake for about 40 minutes. Use a toothpick to test if the cake is too sticky. Let the cake rest for 5 minutes after baking, then turn it out onto a wire rack and remove the baking paper. Mix the powdered sugar with the desiccated coconut and lemon zest. Gradually add enough lemon juice to create a thick glaze. Pour over the cake and let it rest for at least 2 hours before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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