Lemon and coconut cake

°200g of flour + 15g

°150g of sugar

°125g of butter

°120 g grated coconut

°3 lemons

°2 candied lemons

° 1 packet of baking powder

°1 pinch of salt

° icing sugar

°3 eggs

STEP 1

Preheat the oven to Th 6 (180°C). Grate the zest of a lemon, then take the juice of the three to obtain 15 cl.

2ND STEP

Mix the flour, baking powder and a pinch of salt. Cut the butter into cubes in a terrine, add the sugar then work with a wooden spoon until you obtain a very creamy mixture.

STEP 3

Incorporate a spoonful of flour into this mixture, then the eggs one by one. Add the rest of the flour, the lemon zest and juice, then the grated coconut.

STEP 4

Pour this batter into a buttered springform pan. Bake for about 45 minutes in the oven.

STEP 5

Let the cake cool for 5 minutes before unmolding. Chop the candied lemon zest. Place them on the still warm cake. Sprinkle with a little icing sugar just before serving.

Enjoy!