Scrumptious Lemon and Coconut Cake Recipe
Ingredients
Directions
Cake:
- Beat the egg whites until firm peaks.
- Mix in the sugar and the flour, add the egg yolks, the baking powder, the corn starch and the lemon juice.
- Pour the batter into a cake form greased with butter and sprinkled with flour.
- Bake at 180°C or 350°F for about 45 minutes.
Topping:
- Mix the milk with the corn starch, add the sugar and stir well.
- When the cream is thick, add the yolks and vanilla sugar and stir some more.
- After the cake is cooled, cut in half (2 layers) and stuff with the cream.
- Cover the cake with the remaining cream and sprinkle with grated coconut.
Adapted from a Recipe by: mize-culinaria.blogspot.com
Frequently Asked Questions
Can I substitute any ingredients in the cake if I don't have corn starch?
Yes, you can substitute corn starch with an equal amount of all-purpose flour or use a gluten-free flour blend if you're looking for a gluten-free option. However, this may slightly alter the texture of the cake.
How do I store the leftover cake and how long will it last?
Store the leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices of the cake for up to 3 months. Just be sure to wrap it tightly to prevent freezer burn.
The cream for the topping didn't thicken, what did I do wrong?
If the cream didn't thicken, it could be due to not cooking it long enough or not bringing it to a gentle boil. Make sure to continuously stir the mixture over medium heat until it begins to thicken. Adding a bit more corn starch mixed with water can also help improve the thickness.
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