Lemon coconut cake
    10-12 people
    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.