Moist Lemon Coconut Cake

Ingredients:

• 4 eggs
• 500 ml whole milk
• 100 ml freshly squeezed lemon juice
• 125 g all-purpose flour
• 120 g organic cane sugar
• 100 g shredded coconut
• 100 g unsalted butter

Preparation:

1. Begin by separating egg whites from yolks, then whip the egg whites until stiff peaks form.
2. Gently melt the unsalted butter over low heat in a saucepan.
3. Whisk egg yolks and organic cane sugar until the mixture doubles in volume.
4. Incorporate lemon juice, and for an extra burst of flavor, consider adding grated lemon zest.
5. Pour in the melted butter and mix thoroughly.
6. Add the all-purpose flour, gradually incorporating the milk as you continue mixing.
7. Introduce the shredded coconut, folding it gently into the beaten egg whites.
8. Preheat the oven to 160°C (traditional heat).
9. Prepare a 22 cm mold by buttering and flouring it or lining the bottom with buttered parchment paper instead of flour.
10. Pour the batter into the prepared mold.
11. Bake for approximately 50 minutes.
12. Optionally, when serving, enhance the presentation by sprinkling grated coconut on top. Enjoy your deliciously moist lemon coconut cake!