Coconut cake with lemon syrup

6 servings

120 minutes

Coconut cake with lemon syrup is a refined blend of exotic sweetness and citrus freshness embodied in delicate baking. Its history roots in European culinary traditions where harmonious flavor duets are valued. The velvety texture of the coconut batter is created by yogurt and butter, while airiness is achieved through careful whipping of the ingredients. Soaked in lemon syrup, the cake gains moisture and a rich aroma, while caramelized lemon slices add zest. This dessert is perfect for cozy tea time or festive treats, highlighting the moment's solemnity and delighting with its vibrant notes. Moderate sweetness and refreshing tartness make it a versatile choice for anyone who appreciates exquisite taste and tender texture.

Energy value per serving

• Calories: 764.3
• Proteins: 14.3g
• Fats: 51.9g
• Carbohydrates: 69.9g

Ingredients

• Wheat flour: 180 g
• Sugar: 150 g
• Baking powder: 1 tsp
• Natural yoghurt: 0.8 glass
• Chicken egg: 4 pc
• Butter: 160 g
• Lemon zest: 1 pc
• Lemon juice: 30 ml
• Water: 0.3 glass
• Coconut flakes: 1.5 glass
• Lemon: 1 pc
• Powdered sugar: 90 g

Cooking steps

1. Grease the mold with butter. Preheat the oven to 180 degrees.

   Required ingredients:

   • Butter: 160 g

2. Sift the flour after mixing it with a pinch of salt and baking powder.

   Required ingredients:

   • Wheat flour: 180 g
   • Baking powder: 1 teaspoon

3. Whip the butter with sugar until the sugar is completely dissolved and the mass increases, adding the eggs one by one, beating well after each. Gradually add the flour mixture alternately with the yogurt. Add the coconut flakes. Pour the batter into a mold and place it in the oven. Bake for 60-70 minutes.

   Required ingredients:

   • Butter: 160 g
   • Sugar: 150 g
   • Chicken egg: 4 pieces
   • Wheat flour: 180 g
   • Natural yoghurt: 0.8 glass
   • Coconut flakes: 1.5 glass

4. Peel the lemon zest and squeeze the juice. Combine lemon juice and zest, water, and powdered sugar in a saucepan. Place on low heat, stirring constantly until the sugar dissolves and thickens.

   Required ingredients:

   • Lemon zest: 1 piece
   • Lemon juice: 30 ml
   • Water: 0.3 glass
   • Powdered sugar: 90 g

5. Pierce the ready cake with a toothpick or fork from the top, without removing it from the mold. Pour half of the syrup over the cake. In the remaining syrup, add thinly sliced lemon and baking powder. Cook over medium heat for 5-7 minutes. Pour syrup over the cake again. Decorate with lemon slices on top and leave for an hour.

   Required ingredients:

   • Lemon: 1 piece
   • Baking powder: 1 teaspoon