Coconut – Lime – Cake

Clean the outside of the limes with a brush, peel off the peel and then squeeze out. If you don't have a lemon squeezer, you can do it with a fork. Collect the juice. Set the oven to 180 degrees and preheat.

Put the following ingredients in a bowl: mix the softened butter, sugar and 1 pinch of salt together (with a mixer or kitchen machine). Add the eggs one after the other, but only when the previous egg is completely mixed in. As follows, stir the coconut flakes and about 3/4 of the grated lime zest and 2 tablespoons of the lime juice through them and then gradually pour the cake flour through. Mix everything well again and put it in the poured and floured baking pan.

Place this on the middle rail of the preheated oven and let the dough bake golden brown in it for 65 minutes. After 60 minutes, do a random test with a wooden shashlik skewer. If nothing is left on the dough, the consistency is good. Take the baking pan out of the oven and let it cool down until it is lukewarm. Then carefully fall out of the mold. Rather, it makes no sense because the warm butter still makes him feel awkward.

Once the cake has been released from the mold. Can the glaze be touched. To do this, I mixed the homemade powdered sugar and the rest of the lime juice together. Spread the glaze over the cake and sprinkle the remaining grated zest over it. Once this is done and the glaze hard, the visit can come.