Lemon and Coconut Cake
INGREDIENTS
- 1 Organic lemon yogurt
- 1 Lemon zest
- Pinch of salt
- 1 Tbs. Baking soda
- 1 Cup Dehydrated coconut
- 5 Cups spelt flour
- 2 Cups cane sugar
- 5 Eggs
- 1 Cup coconut oil
- Frosting: 1 coconut milk can
- 2 Tbs. Raw honey
- 1 Tbs. Vanilla extract
I used the cup of the yogurt for the measures.
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METHOD
- The night before put the can of coconut milk in the fridge.
- The next day, beat the eggs in a bowl and add the melted oil, the lemon zest and the yogurt and mix everything.
- Add the flour, the cane sugar, the baking soda and the salt and mix.
- Add the dehydrated coconut and mix again.
- Bake at 180º until the knife come out clean.
- Open the can of the coconut milk on the side where it was supported and remove the water.
- Mix the coconut milk with the vanilla and the honey and beat.
- Spread the frosting in your cake and decorate with some blueberries.
