Lemon coconut cake
By KylaReinger
This cake is very simple to make, easy to use, and is very suitable for beginners. The fresh and sweet lemon flavor with hints of coconut, sweet but not greasy, very suitable for leisurely afternoon tea time ~
Recipe Recommendations
- low-gluten flour 120 grams
- coconut 30 grams
- corn oil 50ML
- eggs one
- milk 160ML
- fine sugar 80 grams
- baking powder 1 teaspoon
- baking soda 1/4 teaspoon
- lemon juice 2 tsp
- powdered sugar 50 grams
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Lemon coconut cake
1
Cut the lemon in half and squeeze out the lemon juice.
2
Mix all dry ingredients (low-gluten flour, shredded coconut, baking powder, fine sugar, baking soda) well.
3
Beat in the eggs.
4
Add milk, lemon juice, and corn oil in turn, and stir well into egg paste.
5
Pour the mixed dry ingredients into the egg batter.
6
Stir well.
7
Load into the mold and fill it in 7-8 minutes.
8
Preheated oven, medium layer, 180 degrees, about 25 minutes.
9
Make lemon syrup: 1 tablespoon of lemon juice, 50 grams of powdered sugar, add powdered sugar to the lemon juice, and stir until smooth.
10
Brush lemon syrup on the surface of the cake.
11
Sprinkle with appropriate amount of shredded coconut to decorate.
12
Finished product drawing.