Coconut Cake

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Coconut Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
1
For the cake
150 grams
1 pinch
150 grams
4
150 grams
2 tablespoons
50 grams
1 packet
2 tablespoons
Milk (as needed)
Butter (for the pan)
Pastry flour (for the pan)
For the glaze
200 grams
1 tablespoon
125 grams

Preparation steps

1.

Grease the pan and dust with pastry flour. Preheat the oven to 180°C (approximately 350°F). 

For the cake, cream the butter with the salt and sugar, then gradually add the eggs while mixing until the mixture is frothy. Combine the flour, cornstarch and baking powder, then stir one tablespoon at a time into the butter and egg mixture. Add the lemon juice and milk as needed, then the coconut. The batter should stick to a spoon.

2.

Pour the batter into the prepared pan, smooth the surface and bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let rest for 10 minutes, then remove from pan and allow to cool. 

3.

For the glaze, mix the powdered sugar with lemon juice until smooth. Add water as needed. Brush over the cooled cake, then sprinkle with coconut chips and allow to dry.