Every so often at home a homemade cake is prepared. I love them as a dessert or for accompany the coffee in the afternoon And I'm not too lazy to make them, especially when they're as simple as this lemon and coconut sponge cake that I encourage you to try.
If you like lemon biscuits you will like this one from lemon and coconut since the flavor of the latter is very subtle. If you see that it falls short, you can always decorate the cake with toasted grated coconut on top, it will give it a very interesting nuance.
Shall we get down to business? As we have already told you, it is a very simple cake that everyone can prepare at home. A mold and a mixer will be all you will need to do it. And of course, the necessary patience not to open the oven before time, as I did this time, and to let it cool down before trying it.
The recipe
- 150 g. creamy butter
- 80 g. of sugar
- 3 eggs
- Juice of 1 lemon
- 180 g. wheat flour
- 10 g. chemical yeast
- 100 g. grated coconut
- A pinch of salt
- 30 ml. milk
- Beat the butter with the sugar in a bowl until very creamy.
- Then we add the eggs and the juice of a lemon and beat again until integrated.
- In another bowl we mix the dry ingredients: the flour, the yeast, the grated coconut and the pinch of salt.
- Following, the we incorporate with enveloping movements to the previous preparation until integrated.
- To finish pour the milk and whisk until a homogeneous mixture is obtained.
- We heat the oven at 180ºC and grease or line a cake pan.
- Pour the batter into the pan and bake.
- Bake 45 minutes or until cake is set. Check after 40 minutes.
- Then remove from the oven and let cool for 10 minutes before unmold it on a wire rack so that it finishes cooling down.
- Once cold we enjoy the lemon and coconut sponge cake with a coffee.