Lemon and coconut cake

Lemon and coconut cake
Makes: 10 portions
Prep time:
Cook time:
Total time:
  • 250 gr butter
  • 250 gr sugar
  • 5 eggs
  • 250 gr flour
  • 8 gr baking powder
  • 40 gr desiccated coconut
  • 1 lemon
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Cream the butter until smooth and fluffy. Add as much air as possible.
  3. Add the sugar and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Sift the flower, baking powder.
  6. Combine the flour and baking powder with the desiccated coconut by hand carefully with the mixture.
  7. Zest the lemon and add to the batter. Fill the tin.
  8. Bake the cake at 170 °C for 50 min or until a skewer inserted into the centre comes out clean.
  9. Let the cake cool in the tin on a wire rack.
Stuff to know
Use butter at room temperature to make creaming it easier.
Add the eggs at room temperature and gradually or the mixture will split.
Do not overcook the cake or it will become dry and crumbly.
Spread the cake after baking and cooling with some lemon curd and toasted coconut.