Coconut and Lemon Cake

The coconut and lemon cake is a delicious dessert that melds the freshness of lemon with the exotic taste of coconut. Here is the recipe for you:

Ingredients

• 200 g of all-purpose flour
• 100 g of grated desiccated coconut
• 150 g of sugar
• 100 g of soft butter
• 3 eggs
• Zest of 1 lemon
• Juice of 1 lemon
• 1 packet of baking powder
• A pinch of salt
• Icing sugar (optional for decoration)

Preparation

1. Preheat the oven to 180 °C (350 °F) and butter and flour a baking tin, or line it with parchment paper.
2. In a large bowl, cream the soft butter with the sugar until you have a fluffy mixture.
3. Add the eggs one at a time, continuing to beat to incorporate them well into the mixture.
4. Fold in the sifted flour with the baking powder, the grated desiccated coconut, the lemon zest and juice, and a pinch of salt. Mix all the ingredients well until you have a uniform batter.
5. Pour the batter into the prepared tin and bake for about 30-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
6. Let the cake cool before removing it from the tin. If desired, you can dust the cake with icing sugar for a more delicate and decorative effect.

Curiosity

The combination of coconut and lemon is very popular in pastry for its balance of sweetness and acidity. The desiccated coconut adds a particularly pleasant texture and is widely used in tropical countries, where these delicious fruits are more readily available. With this cake, you bring a bit of exoticism and freshness directly to your table, perfect for a summer snack or as a light dessert.

If by chance you don’t have all the ingredients, let me know and I’ll be happy to suggest some substitutes!