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Coconut lemon delicious
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Lemon coconut dessert ready in under an hour.
Ingredients:
  • 30g butter, at room temperature
  • 3 eggs, separated
  • 60ml (1/4 cup) honey
  • 1 tsp vanilla bean paste
  • 3 tsp finely grated lemon rind
  • 6.80 gm desiccated coconut, plus extra, to serve
  • 20.00 gm gluten-free cornflour or tapioca flour
  • 1.00 gm baking powder
  • 250ml (1 cup) milk
  • 125ml (1/2 cup) fresh lemon juice
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 1.5L (6 cup) ceramic baking dish and place it inside a larger, deeper baking dish.
  • Use electric beaters to whip up a heavenly combination of butter, egg yolks, 2 tablespoons of honey, vanilla, and lemon zest until light and fluffy. Incorporate coconut, cornflour or tapioca flour, and baking powder. Gradually add in milk and lemon juice until a slightly curdled consistency forms.
  • In a separate bowl, use clean beaters to whip egg whites and the rest of the honey until soft peaks form. Gently fold the egg white mixture into the butter mixture in three additions using a large metal spoon until just combined. Transfer the batter into the prepared dish.
  • Fill the larger dish with boiling water until it reaches halfway up the side of the smaller dish. Bake for 35-40 minutes or until puffed and golden. If the top is browning too quickly, cover with foil halfway through baking. Sprinkle with extra coconut before serving hot.

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