Printable Recipe
Lemon Cake with Coconut
Make Lemon Cake with Coconut from Deliziose ricette di Katrine with 13 ingredients and 16 clear steps.
Prep time
25 min
Cook time
40 min
Total time
1 hr 25 min, including cooling
Yield
10 slices
Ingredients
13
Steps
16
Filed under: lemon, coconut, eggs, milk, stovetop, baked.
Source channel: Deliziose ricette di Katrine
Key ingredients
Scorza di 2 limoni, Succo di 2 limoni, uova, zucchero, cucchiai amido di mais.
Ingredients
- Scorza di 2 limoni
- Succo di 2 limoni
- 2 uova
- 130 g zucchero
- 4 cucchiai amido di mais
- 300 ml latte
- 6 uova
- Un pizzico di sale
- 7 cucchiai zucchero
- 160 g farina
- 120 g burro
- Zucchero a velo
- Farina di cocco
Method
- Finely grate the zest from the two lemons and squeeze out the juice.
- For the lemon cream, whisk 2 eggs with 130 g sugar until smooth.
- Whisk in the cornflour, followed by the milk, lemon zest and lemon juice.
- Cook the mixture over medium-low heat, stirring continuously, until it becomes thick and creamy.
- Transfer the lemon cream to a bowl, cover its surface and leave it to cool slightly.
- Preheat the oven to 180°C and grease and flour a cake tin.
- Separate the remaining 6 eggs.
- Beat the egg whites with a pinch of salt until foamy, then gradually add the 7 tablespoons sugar and beat until firm.
- Beat the egg yolks separately, then mix in the melted butter.
- Fold the flour into the yolk mixture, followed gently by the beaten egg whites.
- Pour approximately half the cake batter into the prepared tin.
- Spoon the lemon cream evenly over the batter, keeping it slightly away from the edge.
- Cover with the remaining cake batter and smooth the surface.
- Bake for 35–40 minutes, until golden and a skewer inserted into the cake portion comes out clean.
- Leave the cake to cool before removing it from the tin.
- Dust with icing sugar and desiccated coconut before serving.