Summer Lemon-coconut Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s), separated
- 130 g powdered suar
- 250 ml rapeseed oil or sunflower oil
- 2 lemon (s), organic, zest from both and juice from one
- 200 g flour
- 80 g desiccated coconut
- 2 teaspoons baking soda
- Fat for the shape
For the cast:
- 100 g powdered suar
- some lemon juice, about 1 - 2 tablespoon
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C fan oven.
- Separate the eggs. Mix egg yolks with icing sugar until frothy. Gradually add the oil, lemon juice and the zest of one lemon. Now mix the flour with baking powder and desiccated coconut and stir into the egg yolk mixture. Beat the egg white until stiff and fold in carefully. The more air that remains in the dough, the fluffier the cake will be. Pour the fluffy dough into a greased loaf pan. Bake in the hot oven for about 40 minutes.
- After baking, let the cake cool down for about 15 minutes. That way he can fall better.
- Now sift the powdered sugar (so that there are no lumps) and mix with about 1-2 tablespoons of lemon juice to form a thick icing. Put on top of the cake.
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