Coconut And Lemon Cake

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Grease a cake mold with butter, and sprinkle with flour.

3. 3

   Sift the flour and baking powder, mix in the salt, and set aside,

4. 4

   In a pan, heat the coconut milk, butter, and lemon juice until the milk warms up and the butter melts. Set aside until warm.

5. 5

   In a bowl, place the sugar and lemon zest, and mix with your fingertips until the zest releases its oil, and the mixture resembles wet sand.

6. 6

   Add the eggs, and beat with an electric mixer until the mixture doubles in volume. Add the rum.

7. 7

   Grind the almonds, add to mixture, and mix well.

8. 8

   Finally, add the coconut milk, and stir well.

9. 9

   Place the dough in the mold, and bake until it's cooked (toothpick test).

10. 10

    Let the cake cool completely, while you prepare the topping.

11. 11

    Place the sugar in a blender or food processor, and mix until the sugar is powdered.

12. 12

    Turn off the machine, and add the egg whites, and lemon drops, and mix until obtaining desired consistency.

13. 13

    Spread on the cooled cake, and the let the icing harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.