Summary

Ingredients

For the dough:

• 100 g butter, soft
• 100 g suar, white, extra fine
• 1 egg (s)
• 115 grams flour
• 20 g desiccated coconut
• Fat for the shape

Also: (for the lemon curd)

• 50 g butter, cut into pieces
• 110 g suar, white, extra fine
• 1 egg (s), devious
• 2 teaspoons lemon peel, untreated (fine zest)
• 60 ml lemon juice

For the topping:

• 2 egg (s)
• 100 g suar, white, extra fine
• 130 g coconut, freshly rated
• 85 g desiccated coconut

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Instructions

1. Preheat the oven to 180 ° C (bottom heat if possible, otherwise top / bottom heat). Lightly grease the form, then line it with baking paper. The longer sides of the paper should overhang.
2. In a bowl, stir the butter and sugar with a mixer until foamy, add the egg and just combine. Add flour and desiccated coconut and mix everything with a wooden spoon (!).
3. Pour the mixture into the mold, smooth the surface with the back of a spoon and put the mold in the oven. Bake the dough for 15 minutes, it should be golden brown.
4. While the cake is in the oven, prepare the lemon curd. To do this, heat butter, sugar, egg, lemon zest and juice in a saucepan over medium heat, bring to a boil while stirring and simmer for 5 minutes until the mixture thickens.
5. Take off the stove and let cool down a bit. Take the pan out of the oven (do not turn off the oven!) And spread the lemon curd on the cake.
6. For the topping, beat the eggs and sugar in a bowl with a fork. Add the coconut meat and grated coconut. Spread this mixture evenly on the lemon curd.
7. Put the pan back in the oven and bake the cake for 20-25 minutes, the topping should be golden and firm. Take the pan out of the oven and let the cake cool completely in the pan.
8. Then cut into squares in the form and lift the cake out of the form on the overhanging sides of the baking paper and serve.