Ingredients
The batter
eggs
110g
3.85oz
0.44cup
7.37tbsp
flour
200g
7oz
0.80cup
13.40tbsp
sunflower oil
100g
3.38fl oz
coconuts flakes
60g
2.10oz
4tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
baking powder
16g
0.56oz
1tbsp
coconut yogurt
150g
5.25oz
0.60cup
10tbsp
starch
30g
1.05oz
2tbsp
lemon zest
1pc
lemon juice
0.5pc
Soaking syrup
water
40g
1.35fl oz
lemon juice
40g
1.35fl oz
sugar
30g
1.05oz
2tbsp
Method
The calculation in the recipe is for a 25*10cm baking tin.
- Beat the eggs with sugar until light and fluffy.
- Add sunflower oil and coconut yogurt in a thin stream and mix at low mixer speed until smooth, do not beat.
- Add sifted flour, baking powder and starch, and mix.
- Then add coconut flakes, juice of half a lemon and zest of one lemon, and mix until smooth.
- Pour the batter in a baking tin covered with parchment (or make a "French shirt").
- Bake at 338F (170C) for 40-45 minutes. Always focus on your oven!
- While the cake is baking, make soaking syrup. Bring all the component for the syrup to a boil, and cool.
- Saturate the finished hot cake evenly with syrup (lemon soaking) using a silicone brush. Decorate as desired (with powdered sugar, lemon, coconut chips, coconut flakes, etc.)
