Lemon and Coconut Cake
Ingredients:
- Remove the skin of one lemon.
- 240 milliliters of milk, which is equivalent to 8 fluid ounces.
- 1 egg
- 60 grams of sugar, which is equivalent to 2 ounces.
- 20 grams of cornstarch, which is equivalent to 0.7 ounces.
- 3 huevos
- 150 grams of sugar, which is equivalent to 5.2 ounces.
- 150 milliliters of vegetable oil
- Juice from 1 lemon
- 250 grams of flour
- 15 grams (0.5 ounces) of baking soda
- Regarding the topping.
- 15 grams (0.5 ounces) of honey
- 10 grams of dried coconut.
Preparation:
- Get the milk ready.
- Remove the skin from 1 lemon and keep it to the side.
- Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.
- Allow the milk to reach the same temperature as the room.
- Prepare the custard.
- In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.
- Slowly pour the cold milk into the mixture while stirring continuously.
- Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.
- Get the cake mix ready.
- Heat your oven to 180°C (350°F) before using it.
- In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.
- Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.
- Put the lemon peel in and mix it well.
- Slowly mix in 250 grams (8.8 ounces) of flour and 15 grams (0.5 ounces) of baking soda until just mixed.
- Carefully mix in the custard mixture that has been prepared.
- Make the cake.
- Put the mixture into a cake pan that has been greased and floured.
- Put in the oven that has been heated to 180°C (350°F) for 40 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.
- Put the topping on.
- Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.
- Pour the honey on top of the cake once it has cooled down.
- Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.
Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.
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I hate recipes that have things in ounces or grams. None of my measuring things come that way
In U.K. We use ounces & grams. Easy to convert to what you use, just ask google or use a conversion chart.
I’m almost 68, I’d like the recipe to offer regular old math equations. And I’m technically challenged so I won’t be looking for a conversion chart. Good Grief!