Recipe type
Basic Ingredient
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Lemon Coconut Cake


Cook this lemon dessert and you`ll get a lot of compliments! It is very tasty.

Ingredients for
сals/100 gr
Chicken egg
8 pcs
70 cals
2 cups
370 cals
Wheat flour
0.75 cup
330 cals
1 pinch
Coconut shaving
1 cup
13 cals
1 pcs
15 cals
Lemon juice
1.5 tbsp
17 cals
Cream (38% fat content)
1.75 cup
130 cals
1 pack
11 cals
0.25 cup
Liquor (lemon or orange)
1 tsp
379 cals
Total calories in the prepared dish
1335 cals
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  1. First, cook the sponge cake. Whip 5 whites with 0.3 cup of sugar and lemon juice.
  2. Whip yolks left with 0.3 cup of sugar as well. Add lemon zest.
  3. Add 0.75 cup of coconut shaving into the bowl with the dough.
  4. Sift the flour through the sieve. Add 1/3 of whipped whites. Mix everything carefully.
  5. Slowly add the rest of the whites.
  6. Preheat the oven to 356 F. Cover the form with baking paper. Fill it with the baking paper.
  7. Bake the dough for 40-45 minutes.
  8. When everything is ready, cut this layer in three.
  9. Cook tender lemon cream. Mix curd, made of lemon juice, zest, 0.75 of sugar, cream and gelatin. First, boil lemon juice with zest and sugar.
  10. Whip eggs and pour them into the pan as well.
  11. Boil for 5 more minutes and take the pan off the fire. Pour this mass into the bowl and cover it with the plastic wrap.
  12. You also need to cook cream for decoration the top and the edges of the cake. Whip 0.75 cup of cream with 1 tbsp of sugar.
  13. Mix gelatin with cold water and leave it for 2 minutes.
  14. Mix 0.25 of sugar with the same amount of water, liquor.
  15. Heat 0.25 cup of cream and mix it with gelatin. Whip everything, using mixer; add the rest of cream.
  16. Cover the dough with syrup and lemon cream. Decorate top and the edges of the cake with tender white cream.
  17. You may also dust the cake with the coconut shaving.

Enjoy this gorgeous dessert. Bon Appetite!

Chef Andrew
My name is Andrew. I am the chef of the site "Very Tasty". This is a real creative kitchen!
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