Coconut Lemon Cake


Rating: 2.86 / 5.00 (7 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the floor:







For the filling:









For the decoration:




Instructions:

For the coconut lemon tart, first prepare the base. For the base, beat the eggs with the sugar until foamy. Mix the flour with the cornflour and cocoa and fold in.

Pour the batter into a springform pan and bake at 180 °C in a preheated oven for about 25 minutes. Let cool and put a cake ring around it.

For the cream, soak the gelatine in water. In the meantime, whip the cream until stiff. Heat the lemon juice, sugar and coconut milk and dissolve the squeezed gelatin – let cool.

Stir in the yogurt and the coconut flakes and fold in the whipped cream. Pour the mixture onto the sponge cake base and let it rest in the refrigerator overnight.

Before serving, garnish the coconut lemon tart with the lemon slices and coconut flakes.

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