Summery lemon coconut cake

Ingredients for 1 servings:

• 4 eggs, separated
• 130 g powdered sugar
• 250 ml rapeseed oil or sunflower oil
• 2 lemon(s), organic, zest of both and juice of one
• 200 g flour
• 80 g desiccated coconut
• 2 tsp baking powder
• Fat for the mold
• 100 g powdered sugar
• some lemon juice, approx. 1 – 2 tbsp

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

easy preparation, lactose-free

Preheat the oven to 170°C (fan/convection oven). Separate the eggs. Beat the egg yolks with the powdered sugar until frothy. Gradually add the oil, lemon juice, and lemon zest. Mix the flour with the baking powder and desiccated coconut and stir into the egg yolk mixture. Beat the egg whites until stiff peaks form and carefully fold in. The more air remains in the batter, the fluffier the cake will be. Pour the fluffy batter into a greased loaf pan. Bake in the hot oven for about 40 minutes. After baking, let the cake cool for about 15 minutes. This makes it easier to turn out. Sift the powdered sugar (to avoid lumps) and mix with 1-2 tablespoons of lemon juice to form a thick glaze. Pour over the cake.