Lemon Coconut Cake
1.
Stir the cream cheese, sifted powdered sugar and half a lemon juice together until creamy
2.
After mixing, pour it into a large bowl and put it in the refrigerator for one hour
3.
Put the softened butter and caster sugar together, beat with a whisk until it becomes light and creamy
4.
Put the three eggs in three times and continue to beat them evenly with a whisk
5.
Then put in the sifted orange powder, coconut powder, and yeast powder at a time, leaving the juice of half a lemon, sour cream, and milk
6.
Mix all the ingredients evenly, try to cut and mix from bottom to top, and mix until you can’t see the dry powder. It’s OK
7.
Pour the batter into the oiled 6-inch open bottom cake mold, and use a spatula to smooth the surface as much as possible
8.
After preheating the oven at 160°C for 10 minutes, put the cake mold in, and bake at 160°C for 15 minutes, then turn to 180°C to bake the middle layer for 30 minutes, until the surface is golden.
9.
After baking the cake, take it out and cool it for 15 minutes, then release it from the mould
10.
Let it cool and cut it crosswise, touch the cream of the previous step, cover it, and spread the whole cake. Finally, sprinkle a layer of coconut flakes on the surface, or use coconut shred
Tips:
I think the amount of icing sugar is enough for the buttercream frosting. After that, you still have to beat it with a whisk until it is creamy. It may be because the weather is too hot to succeed.
