Lemon cakes with coconut flakes and white chocolate

Ingredients for 1 servings:

• 120 g sugar
• 2 small eggs
• 130 g flour
• 120 g desiccated coconut
• 1 tsp baking powder
• 1 packet of vanilla sugar or 1 tsp vanilla paste
• 120 ml milk or oat drink
• 100 ml oil, neutral
• 50 g chopped white chocolate
• some lemon juice, lemon zest or lemon paste
• Fat for the mold or ramekins

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Beat the sugar and eggs with a mixer until frothy. Combine the flour, desiccated coconut (reserve some for the pan), baking powder, and vanilla sugar and add to the sugar and egg mixture. Add the milk and oil and mix well. Finely chop the chocolate and fold it into the batter. Add a little lemon zest or lemon paste to taste. Grease a small loaf pan or small baking dishes, sprinkle with desiccated coconut, and pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for about 20-25 minutes (depending on the size of the dish). Do the skewer test! If no batter sticks to the wooden skewer, the cakes are done. If desired, cover with icing and sprinkle with desiccated coconut or powdered sugar.