Summary

Ingredients

For the dough:

• 185 g flour
• 0.5 teaspoon ½ baking powder
• 45 g desiccated coconut
• 1 tablespoon lemon zest, grated
• 250 grams sugar
• 125 g butter, melted
• 2 egg (s)
• 250 ml milk

For the cast:

• 185 g powdered suar
• 90 g desiccated coconut
• 0.5 teaspoon ½ lemon zest, grated
• 60 ml lemon juice

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Instructions

1. Preheat the oven to 180 ° C. Line a size 22 springform pan with baking paper, brush the edge with butter.
2. Mix all ingredients together to form a smooth batter. Pour the dough into the mold and bake for about 40 minutes. Chopstick sample! After baking, let the cake rest for 5 minutes, then turn it out onto a wire rack and peel off the baking paper.
3. Mix the powdered sugar with desiccated coconut and lemon zest. Gradually add enough lemon juice to create a thick glaze. Place on top of the cake and let the cake rest for at least 2 hours before serving.