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Coconut Lemon Cake

Olive
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Ingredients
  

  • 185 GRAMS 1 1/2 CUPS LESS 1TABLESPOON ALL-PURPOSE FLOUR
  • 3 TEASPOONS BAKING POWDER
  • 45 GRAMS DESSICATED COCONUT
  • 1 TABLESPOON LEMON ZEST
  • 250 GRAMS 1 1/4 CUPS SUGAR
  • 125 GRAMS 1/2 STICK BUTTER, MELTED
  • 2 LARGE EGGS
  • 250 ML A LITTLE OVER 1 CUP MILK

Instructions
 

  • PREHEAT OVEN TO 350F. GREASE AN 8×8 NON-STICK SQUARE PAN.
  • SIFT FLOUR, BAKING POWDER, SALT IN A BOWL; ADD COCONUT, LEMON ZEST AND SUGAR, SET ASIDE. IN ANOTHER BOWL, MIX TOGETHER MILK, MELTED BUTTER AND EGGS THEN ADD TO THE FLOUR MIXTURE. MIX UNTIL JUST BLENDED THE POUR IN THE PREPARED BAKING PAN. BAKE FOR 25-30 MINUTES OR DO THE TOOTHPICK TEST, IF IT COMES OUT CLEAN, THEN IT’S DONE :). COOL IN THE PAN FOR ABOUT 5 MINUTES BEFORE INVERTING INTO A WIRE RACK. THIS CAKE KEEPS FOR 4-5 DAYS.
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