Lemon Coconut Cake
Baking and Desserts • Turkish
Description
You can use any spices for the syrup: zest, bay leaf, cardamom, thyme, clove, Sichuan pepper, black pepper, anise. However, if you need the Turkish version, then use zest, thyme, and clove.
Ingredients
- Sugar 5 oz
- Unsweetened shredded coconut 5 oz
- Natural Yogurt 5 oz
- Milk 5 fl oz
- Butter 5 oz
- Farm fresh eggs 3 pieces
- Citrus Zest Mix 1 tablespoon
- Wheat Flour 10 oz
- Baking Powder 0 oz
- Salt a pinch
- Meyer Lemon Juice 0 fl oz
- Water 5 fl oz
- Spices to taste
Step-by-Step Guide
Step 1
Mix milk, yogurt, and coconut flakes to let the flakes swell.
Step 2
Beat the butter, sugar, and zest with a mixer or whisk.
Step 3
Then add the eggs one at a time and continue beating.
Step 4
Next, add the coconut mixture and gradually add the flour (with baking powder and salt). The batter will be thick, but it should flow into the mold rather than be spooned in.
Step 5
Line the mold with parchment paper or grease it with butter, pour in the batter, and bake at 170°C for about 40 minutes; it may need 10 minutes more or less depending on the oven and the mold. Keep an eye on the aroma and check for doneness with a dry toothpick.
Step 6
For the syrup: juice of 1 lemon, 1 cup of water, half a cup of sugar, thyme or bay leaf or cardamom to taste. Mix all ingredients. Reduce the syrup by half.
Step 7
While the cake is still hot, pour or brush it with the syrup, let it soak in, and optionally sprinkle with powdered sugar and coconut flakes.
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