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Coconut-Lemon Cake

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Ingredients for 1 servings:

  • 4 eggs
  • 200 g sugar
  • 125 g desiccated coconut
  • 125 g flour
  • 1 packet of vanilla sugar
  • ½ pack of baking powder
  • 250 ml oil
  • 1 lemon(s), the juice
  • Butter for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C (350°F). Grease a loaf pan with butter and dust with breadcrumbs. Separate the eggs. Beat the egg whites until stiff peaks form. Whisk the sugar, vanilla sugar, and egg yolks until frothy. Mix in the lemon juice, followed by the oil. Then stir in the flour, desiccated coconut, and baking powder. Finally, fold in the beaten egg whites and pour the batter into the loaf pan. Bake the cake for about 50 minutes.

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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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