Lemon Coconut Cake
- two hundred g flour + 15g
- one hundred fifty g sugar
- one hundred twenty five g butter
- one hundred twenty g grated coconut
- three lemons
- two candied lemons
- one packet of baking powder
- one pinch of salt
- icing sugar
- three eggs
How To Make
Preheat the oven Th six (one hundred eighty °C). Grate the zest of a lemon, then take the juice of the three to obtain fifteen cl.
Mix the flour, baking powder and a pinch of salt. Dice the butter in a terrine, add the sugar then work with a wooden spoon until you get a very creamy mixture.
Incorporate in this preparation a spoonful of flour then the eggs one by one. Add the rest of the flour, the lemon zest and juice, then the grated coconut.
Pour this batter into a buttered springform pan. Bake for about forty five minutes in the oven.
Let the cake cool for five minutes before unmolding it. Chop the candied lemon peel. Place them on the still hot cake. Sprinkle with a little icing sugar just before serving.