Lemon Coconut Cake

• Gently warm 15 g honey until it’s easily pourable.
• Drizzle the honey over the cooled cake.
• Sprinkle 10 g shredded coconut over the honey.

Serving Suggestions

• Serve this Lemon Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
• Pair it with a cup of tea or coffee for a perfect afternoon snack.

Cooking Tips

• Ensure the milk is only warm when mixing it with the eggs to prevent curdling.
• Gently fold the custard into the batter to maintain a light, airy texture.
• To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.

Health Benefits

• Lemon: Rich in vitamin C and antioxidants.
• Eggs: A great source of protein and essential vitamins.
• Coconut: Provides healthy fats and dietary fiber.

Nutritional Information

• Vegetarian: This recipe is suitable for vegetarians.
• Allergens: Contains dairy and eggs; not recommended for those with dairy or egg allergies.

Storage

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer freshness, refrigerate the cake for up to a week.