To prepare a delicious coconut cake, we start by gathering all the necessary ingredients: eggs, sugar, flour, baking powder, coconut, milk, butter, lemon juice, and liquid cream. In a large bowl, we beat the eggs with the sugar using a mixer or a whisk until we obtain a fluffy and light-colored mixture, which will add an airy texture to the cake. It is important that the sugar is completely dissolved so that the cake does not have a grainy taste.
Once we have a homogeneous cream, we add the sifted flour along with the baking powder. These need to be carefully integrated to avoid the formation of lumps. We mix slowly, from top to bottom, to preserve the air in the mixture. Once the flour is completely incorporated, we add the coconut flakes, which will give the cake an intense flavor and a pleasant texture.
The next step is to add the milk, melted and cooled butter, lemon juice, and lemon zest. The lemon will not only add a note of freshness but will also balance the sweetness of the sugar, providing a pleasant contrast. We mix well to achieve a homogeneous composition.
After we have finished preparing the dough, we need to take care of the baking tray in which we will bake the cake. We moisten a piece of baking paper and squeeze it well, then place it in a 28/24 cm baking tray, ensuring that it fits perfectly on the bottom and sides of the tray. We pour the mixture into the tray and level it with a spatula so that it bakes evenly.
With the oven preheated to 180 degrees Celsius, we place the tray inside and bake the cake for about 40-45 minutes. It is essential to do the toothpick test: we insert a toothpick in the middle of the cake, and if it comes out clean, the cake is ready. After we take the cake out of the oven, we let it cool completely.
For an elegant finish, we dust the cake with powdered sugar and cut it into generous portions. This coconut cake will be a perfect dessert for any occasion, bringing a touch of joy and flavor to every slice. Enjoy every bite and savor the harmonious blend of lemon and coconut aroma in this delight.
Once we have a homogeneous cream, we add the sifted flour along with the baking powder. These need to be carefully integrated to avoid the formation of lumps. We mix slowly, from top to bottom, to preserve the air in the mixture. Once the flour is completely incorporated, we add the coconut flakes, which will give the cake an intense flavor and a pleasant texture.
The next step is to add the milk, melted and cooled butter, lemon juice, and lemon zest. The lemon will not only add a note of freshness but will also balance the sweetness of the sugar, providing a pleasant contrast. We mix well to achieve a homogeneous composition.
After we have finished preparing the dough, we need to take care of the baking tray in which we will bake the cake. We moisten a piece of baking paper and squeeze it well, then place it in a 28/24 cm baking tray, ensuring that it fits perfectly on the bottom and sides of the tray. We pour the mixture into the tray and level it with a spatula so that it bakes evenly.
With the oven preheated to 180 degrees Celsius, we place the tray inside and bake the cake for about 40-45 minutes. It is essential to do the toothpick test: we insert a toothpick in the middle of the cake, and if it comes out clean, the cake is ready. After we take the cake out of the oven, we let it cool completely.
For an elegant finish, we dust the cake with powdered sugar and cut it into generous portions. This coconut cake will be a perfect dessert for any occasion, bringing a touch of joy and flavor to every slice. Enjoy every bite and savor the harmonious blend of lemon and coconut aroma in this delight.
Ingredients
4 eggs, 80 g flour 00, 110 g desiccated coconut, 220 g granulated sugar, 80 ml milk, 250 ml liquid cream, 120 g butter, 1 lemon, 1 baking powder, vanilla powdered sugar