Coconut Cake with Lemon Syrup
Baking and Desserts • European
Description
Coconut Cake with Lemon Syrup
Ingredients
- Wheat Flour 5 oz
- Sugar 5 oz
- Baking Powder 1 teaspoon
- Natural Yogurt ¾ cup
- Farm fresh eggs 4 pieces
- Butter 5 oz
- Citrus Zest Mix 1 piece
- Meyer Lemon Juice 0 fl oz
- Water ⅓ cup
- Desiccated coconut 1½ cups
- Lemon 1 piece
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Grease the baking pan with butter. Preheat the oven to 355°F.
Step 2
Sift the flour, mixing it with a pinch of salt and baking powder beforehand.
Step 3
Beat the butter with sugar until the sugar is completely dissolved and the mixture increases in volume, adding the eggs one at a time and beating well after each addition. Gradually incorporate the flour mixture alternately with the yogurt. Add the shredded coconut. Pour the batter into the pan and place it in the oven. Bake for 60–70 minutes.
Step 4
Grate the lemon zest and squeeze out the juice. Combine the lemon juice and zest, water, and powdered sugar in a saucepan. Place over low heat, stirring constantly until the sugar dissolves and the mixture thickens.
Step 5
Poke the finished cake with a toothpick or fork on top, without removing it from the pan. Pour half of the syrup over the cake. In the remaining syrup, add thinly sliced lemon and the baking powder. Cook over medium heat for 5–7 minutes. Pour the syrup over the cake once more. Decorate with lemon slices on top and let it sit for an hour.
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