Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.
Put the topping on.
Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.
Pour the honey on top of the cake once it has cooled down.
Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.
Ways to serve.
Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.
Have it with a cup of tea or coffee for a lovely afternoon snack.
Tips for Cooking
Make sure the milk is not very hot when you pour it into the eggs to prevent curdling.
Carefully mix the custard into the batter to keep it fluffy and light.
To see if the cake is ready, stick a toothpick in the middle. If it comes out clean, the cake is done.
Benefits for your health from food
Lemons are full of vitamin C and antioxidants.
Eggs are rich in protein and important vitamins.
Coconut is good for you because it has healthy fats and fiber.
Information about food and nutrition.
Vegetarian: This recipe is for people who don’t eat meat.
Contains milk and eggs: Not recommended for individuals with allergies to dairy or eggs.
Keeping things in a safe place.
Keep the cake in a sealed container at room temperature for a maximum of 3 days.
To keep the cake fresh for a longer time, store it in the fridge for up to a week.
Reasons to Enjoy This Recipe
Delicious Taste: Mixing lemon and coconut gives a fresh and tropical flavor.
Soft and fluffy: The custard mixture helps the cake stay moist and tender.
Simple to prepare: Basic ingredients and easy steps make this cake simple to make.
End.
This Lemon Coconut Cake is a delicious and refreshing dessert that will add a touch of joy to any celebration. With its zesty lemon taste and sugary coconut topping, this dessert is ideal for spring and summer get-togethers. Enjoy the soft and light texture, and taste the tropical flavor with each bite!
