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Lemon Coconut Cake!! – Pioneer COOKERY

Lemon Coconut Cake!!

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Coconut Moist & lemon cake

A very simple recipe, but often the simplest is the best.

Ingredients list

  • 4 eggs
  • 50 cl of whole milk
  • 10 cl of lemon juice
  • 125g flour
  • 120 gm cane sugar
  • 100 grams of coconut
  • 100 gm butter
  1. Separate the white from the yolk, and beat the white until stiff. Melt-butter on low heat insaucepan.
  2. Whisk the yolks and sugar until the mixture doubles in size.
  3. Add lemon juice. You can put grated zest if you like the taste of lemon. Pour the butter and mix. Gradually add the flour and then the milk.
  4. Mix again. stir in coconut…..then strictly white snow.
  5. Preheat the oven to 160 degrees (conventional heat).
  6. Butter and flour a 22 cm mold or put a baking sheet with butter on the bottom (instead of flour).
  7. Pour in preparation. Bake for 50 minutes.
  8. When you’re ready to serve, you can sprinkle them with shredded coconut.

Enjoy !

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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