Coconut cake

COCONUT CAKE

Ingredients

260 g. self rising flour

2 teaspoons baking powder

160 g. grated coconut

150 g. butter + 50 g. of margarine

200 g. sugar

4 large eggs

180 ml milk

250 g. whipping cream 35% fat

3 tbsp lemon juice

The zest of 2 lemons

70 g. chocolate drops

Instructions

Knock in the mixer the butter and the sugar until the butter whitens slightly and becomes fluffy.

Continuing the hitting add the eggs one by one.

Knock these ingredients together for 3-4 minutes.

Add the cream and knock two more minutes.

Stop the beating. Take off the mixer bowl from its base.

Add the milk little by little stirring gently with the wire.

Mix the baking powder with flour.

Add the flour little by little into the bowl stirring gently with a whisk.

Add coconut and mix gently.

Add the drops of chocolate and stir until they are evenly distributed everywhere.

Grease a cake mold 26 cm in diameter and sprinkle it with sugar.

Turn upside down the form and knock gently to remove the excess sugar.

Pour the mixture into the mold and spread it evenly.

Put the cake mold on the bottom rack of the oven.

Bake at 180 C degrees for about 45 minutes.                                                                                         Nail a clean knife into the cake.

Pull the knife and doff. If the knife is clean, the cake is ready.

If dough is stuck on the knife, the cake needs more baking.

When the cake is ready remove the cake mold from the oven and leave it aside to cool.

When the cake has cooled, turn it upside down on serving platter.

Sprinkle grated coconut over the cake..