Lemon and coconut cake
Ingredients (6 slices)
1 1/3 cup brown sugar
6 tablespoons butter, softened
1 tablespoon lemon zest, grated
¾ cup coconut, grated
½ cup lemon juice
2 teaspoons vanilla extract
2 eggs
2 egg whites
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 ¼ cup milk
Cooking oil spray
For the glaze:
2 tablespoons butter, softened
2 teaspoons lemon zest
1/3 cup lemon juice
½ cup shredded coconut
½ teaspoon vanilla extract
3 ½ cups powdered sugar (icing)
1 cup cream cheese
preparation
1. Preheat oven to 180 degrees Celsius.
2. Combine sugar, butter, lemon zest, ¾ cup ofcoconut, lemon juice and vanilla extract in blenderfor five minutes.
3. Add eggs and egg whites one at a time,blending after each addition. Reserve.
4. Mix flour with baking powder, salt and bakingsoda. Integrates well.
5. Board flour mixture with step 3 and milk. Whiskto create a uniform mixture.
6. Serve the mixture into two containers of 22 cm in diameter and bake at 180 degrees Celsius for twenty minutes. Let cool for ten minutes and reserve.
7. To make glaze, place two tablespoons of butter,lemon zest, lemon juice, grated coconut, cream cheese and vanilla extract in blender until the mixture fluffy. Add the icing sugar for a couple ofminutes, in slow motion. Cooling for one hour
8. Place the first cake on a plate and cover with half a cup of glaze. Place the second cake on top and cover with remaining glaze.
