The original recipe uses a different measuring system since the owner is located in Germany and I'm used to cups, teaspoons, etc. Weighing the ingredients wasn't a problem since I own a scale but such things as 180 degrees Celsius, approximately 356 degrees Fahrenheit, was difficult to achieve. I set my oven to a little bit past 350 and hoped for the best. The recipe calls for a 20cm in diameter cake pan. A 9 inch cake pan works perfectly for this and anything smaller would definitely have overflowed.
Ingredients
For the cake
185g all purpose flour
3 teaspoons baking powder
45g shredded dried coconut
1 tablespoon lemon zest
250g sugar
125g butter + more for brushing the cake form, melted
2 eggs
250ml milk
For the Coconut Frosting
185g icing sugar, sieved
90g shredded dried coconut
1/2 teaspoon lemon zest, coarsely grated
60ml lemon juice
Splash of Milk
Method:
Pre-heat oven to 180 degrees C. Brush a 9 inch cake pan with some of the melted butter, then line with baking paper.
In a large mixing bowl sieve the flour and baking powder. Then add the shredded coconut, lemon zest, sugar, eggs, butter and the milk. Using a wooden spoon mix into a smooth creamy mixture.
Fill the dough into the cake pan and bake for 40 minutes, until a slight crust forms on the surface. Take the cake out of the oven and let cool for 5 minutes. Finally, take out of pan and allow to cool completely on a rack.
For the Coconut Frosting
In a smaller bowl, mix the icing sugar and the shredded coconut. Add the lemon zest and pour in enough of the lemon juice to make a stiff, but still spreadable mixture. Add a splash or two of milk to make the frosting more supple.
Spread the frosting over the surface and the edges of the cake using a metal spatula.
Storing:
Stored in an airtight container and in the refrigerator this cake will last for 4 to 5 days.
This is the flour, baking powder, dried coconut and lemon zest.
