Lemon coconut cake
200 g Sugar
180 g butter
3 organic eggs
250 g of flour
2 tsp. baking powder
4 tbsp. coconut flour
finely grated zest and juice of 1 organic lemon
2 tbsp. milk
Mix sugar and butter until soft.
Stir in the eggs one at a time, so it will be incorporated into the butter before the next egg is added.
Add the flour, baking powder, coconut and finely grated lemon zest and lemon juice and mix thoroughly.
Finally, add the milk a little at a time, mix the dough thoroughly together.
Place the dough in a round form, 22 cm in diameter. Bake in the oven at 170 ° for 35-40 min. Take the cake out of the oven,
Let the baked cake cool slightly on a wire rack.
You can server lemon cake warm or cold with a little yogurt, ice cream or lightly whipped cream.