Moist Lemon Coconut Cake
Ingredients:
- 4 eggs
- 500 ml whole milk
- 100 ml freshly squeezed lemon juice
- 125 g all-purpose flour
- 120 g organic cane sugar
- 100 g shredded coconut
- 100 g unsalted butter
Preparation:
- Begin by separating egg whites from yolks, then whip the egg whites until stiff peaks form.
- Gently melt the unsalted butter over low heat in a saucepan.
- Whisk egg yolks and organic cane sugar until the mixture doubles in volume.
- Incorporate lemon juice, and for an extra burst of flavor, consider adding grated lemon zest.
- Pour in the melted butter and mix thoroughly.
- Add the all-purpose flour, gradually incorporating the milk as you continue mixing.
- Introduce the shredded coconut, folding it gently into the beaten egg whites.
- Preheat the oven to 160°C (traditional heat).
- Prepare a 22 cm mold by buttering and flouring it or lining the bottom with buttered parchment paper instead of flour.
- Pour the batter into the prepared mold.
- Bake for approximately 50 minutes.
- Optionally, when serving, enhance the presentation by sprinkling grated coconut on top. Enjoy your deliciously moist lemon coconut cake!
