Cake Recipe Ingredients
Take a lemon and peel off its skin.
twenty-four milliliters (or eight fluid ounces) of milk.
a single egg
Two ounces (or sixty grams) of sugar.
20 grams (or around 0.7 ounces) of cornstarch or maize flour.
Huevos tres
One hundred fifty grams, or five and a half ounces, of sugar.
one hundred fifty milliliters of vegan oil
Refreshing lemon juice
Flour weighing 250 grams
Half an ounce, or fifteen grams, of baking soda
With respect to the garnish.
honey, 15 grams (0.5 oz.)
Dried coconut, 10 grams.
Getting Ready
Prepare the milk.
Take off the lemon’s peel and set it aside.
The milk should be heated, but not boiling, before adding 240 ml (8 fl oz).
Let the milk cool until it’s room temperature.
Whip up the custard.
First, combine the egg, sugar (60 grams), and cornstarch (20 grams) in a saucepan.
Add the chilled milk gradually while whisking constantly.
Keep stirring constantly while you cook over medium heat until the sauce thickens. Turn off the stove and set it aside.
In a bowl, make the cake batter.
Get the oven up to temperature before you use it.
To make the sugar mixture light and fluffy, whisk together three eggs and one hundred fifty grams (5.2 ounces) of sugar in a large bowl.
Combine 1 lemon’s juice with 150 milliliters (5 fluid ounces) of vegetable oil and stir until combined.
Add the zest of the lemon and stir to combine.
Gently incorporate 250 grams (8.8 oz) of flour and 15 grams (0.5 oz) of baking soda until barely combined.
Gently incorporate the prepared custard mixture.
Whip up the cake.
After greasing and flouring a cake pan, pour in the batter.
Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 40 minutes, or until a toothpick inserted in the center comes out clean.
After 10 minutes, transfer the cake to a wire rack to finish cooling.
Garnish with the topping.
Pourable honey weighs 15 grams (0.5 ounces) when heated.
When the cake has cooled, pour the honey over it.
Incorporate 10 grams (0.35 ounces) of shredded coconut into the honey mixture.
Opportunities to be of service.
Pair the Lemon Coconut Cake with some vanilla ice cream or whipped cream for a delicious dessert.
As a delightful mid-afternoon snack, try it with some hot tea or coffee.
Recipe Suggestions
If you don’t want your eggs to curdle, pour warm milk over them.
To maintain the batter’s lightness and fluffiness, gently incorporate the custard.
Using a toothpick to test the center will reveal if the cake is done. If it comes out without any crumbs, the cake is ready.
Ways in which eating may improve your health
The vitamin C and antioxidants found in lemons are abundant.
Along with essential vitamins, eggs are a great source of protein.
The fiber and beneficial fats in coconut make it a nutritious food choice.
Food and nutrition-related data.
Those who choose not to consume meat will find this meal suitable.
People who are allergic to eggs or dairy should avoid this product. It contains both.
Putting items where they won’t be damaged.
Store the cake, well covered, at room temperature for no more than three days.
Put the cake in the fridge for at least one week if you want it to stay fresh for longer.
Why You Will Love This Dish
Flavorful and Refreshing: A tropical twist is achieved by combining coconut with lemon.
The cake stays moist and delicate thanks to the custard filling, making it soft and fluffy.
Easier to make: To prepare this cake, all you need are some basic materials and a few simple procedures.
End.
A delightful and revitalizing dessert, this Lemon Coconut Cake is sure to brighten up any party. This dish is perfect for summer parties because to its sweet coconut topping and tangy lemon flavor. With every mouthful, savor the tropical flavor and the delicate, airy texture.