Coconut cake looks very delicious and elegant. You can cook it at home to treat all your guests. Lemon, which is part of it, gives a slight acidity and citrus aroma.
Summary
| Cook Time | 2 hour |
| Total Time | 2 hour |
| Course | Dessert |
| Servings (Default: 6) |
Ingredients
Ingredients- Eggs – 6 Pieces (Cakes)
- Sugar – 6 Art. spoons (Cakes)
- Flour – 6 Art. spoons (Cakes)
- Lemon Juice – 0.25 Cup (Kurd)
- Water – 0.25 Glass (Kurd)
- Lemon zest – 1 Tbsp. spoon (Kurd)
- Sugar – 0.6667 Glass (Kurd)
- Eggs – 3 Pieces (Kurd)
- Coconut Flakes – 1 Cup (Decoration)
- Whipped Cream, Gelatin, Lemon – To taste (Garnish)
Print Recipe
Pin Recipe Instructions
- Prepare six cakes. For each of them, take one egg, a tablespoon of flour and sugar. Whisk the ingredients for each crust separately and bake at 180 degrees until golden brown. Then cook the lemon curd. To do this, mix lemon juice, zest and sugar, bring the mixture to a boil. Beat the eggs and add the lemon mixture. Cook everything over low heat for five minutes, stirring constantly.
- Collect the cake. Brush each crust with lemon curd and sprinkle with coconut.
- Add gelatin diluted in water or any other thickening agent to the whipped cream. Cream the cake.
- Top with another layer of lemon curd. Smooth it well with a spoon or spatula.
- Place half a cup of coconut on a baking sheet and bake until golden brown at 180 degrees.
- Sprinkle toasted coconut on the sides. Trim with whipped cream and garnish with a lemon wedge. Let the cake steep for a few hours and serve with tea.
Bon appetit!
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