WHAT YOU NEED

Ingredients

120 grams of low-fat flour
Two eggs.
30 grams of coconut
50 grams of butter
160 ml of milk
One lemon peel.
80 grams of fine sugar
1/4 teaspoon of baking soda
1/2 teaspoon of flour
2 tablespoons of lemon juice
Two tablespoons of lemon juice
60 grams of flour

How TO MADE Coconut and lemon cake

Steps 1 to 4

1. After preparing all the ingredients, mix the dry ingredients (low powder, baking powder, baking soda, fine sugar, coconut oil, lemon peel)

2. Eggs in a large bowl

3. Add milk, lemon juice, and dissolved butter in turn, stirring evenly.

4. Pour the mixed material in step 1 into step 3.

Steps 5 to 8

5. Stir gently and evenly until the flour is completely wet.

6. Loaded into the mold (6-7 cents full), it can be baked in a preheated oven.

7. Medium layer, 180 degrees, about 25 minutes (depending on the size of the mold, until the surface is a little golden yellow)

8. In addition, this small cake is highly recommended to be eaten with lemon juice with a surface decoration: 1 tablespoon of lemon juice, 60 grams of sugar powder, add sugar powder to the lemon juice, stir until smooth.

9. Brush the surface of the cake with a brush of lemon juice and sprinkle a moderate amount of coconut oil on the decoration.

10.

Handy cooking tips

　　TIPS: This is an easy-to-make, low-fat, fresh-tasting cake.It's not as delicate as a regular cake, but it's also very moist and soft.When mixing dry material with wet material, just stir gently until the dry material is completely wet, even if the dough looks rough and has a lot of bumps, do not stir too much.Dry and wet materials can be placed separately for a long time before mixing, but once mixed, they should be molded and baked immediately.Otherwise, it will affect the swelling of the cake.4 Unfinished cakes, stored in sealed boxes, can be stored for a longer time and maintain a moist, soft taste.