°200g flour + 15g
°120 g grated coconut
°2 candied lemons
°1 packet of baking powder
°1 pinch of salt
Preheat the oven Th 6 (180°C). Grate the zest of a lemon, then take the juice of the three to obtain 15 cl.
Mix the flour, baking powder and a pinch of salt. Dice the butter in a terrine, add the sugar then work with a wooden spoon until you get a very creamy mixture.
Incorporate in this preparation a spoonful of flour then the eggs one by one. Add the rest of the flour, the lemon zest and juice, then the grated coconut.
Pour this batter into a buttered springform pan. Bake for about 45 minutes in the oven.
Let the cake cool for 5 minutes before unmolding it. Chop the candied lemon peel. Place them on the still hot cake. Sprinkle with a little icing sugar just before serving.