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This Lemon Coconut Cake is a delicious and refreshing dessert that mixes the sour taste of lemon with the sweet, tropical flavor of coconut. Great for any event, this cake is soft, light, and will surely amaze your loved ones.
Time to get ready.
Time needed to prepare: 20 minutes
Time to cook: 40 minutes
Time needed: 1 hour
List of items needed to make a recipe.
About Cake
Remove the skin of one lemon.
240 milliliters of milk, which is equivalent to 8 fluid ounces.
1 egg
60 grams of sugar, which is equivalent to 2 ounces.
20 grams of cornstarch, which is equivalent to 0.7 ounces.
3 huevos
150 grams of sugar, which is equivalent to 5.2 ounces.
150 milliliters of vegetable oil
Juice from 1 lemon
250 grams of flour
15 grams (0.5 ounces) of baking soda
Regarding the topping.
15 grams (0.5 ounces) of honey
10 grams of dried coconut.
Instructions
Get the milk ready.
Remove the skin from 1 lemon and keep it to the side.
Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.
Allow the milk to reach the same temperature as the room.
Prepare the custard.
In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.
Slowly pour the cold milk into the mixture while stirring continuously.
Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.
Get the cake mix ready.
For ingredients and full cooking instructions, continue reading (>)
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