Caramel Lemon Coconut Cake

Name: Caramel Lemon Coconut Cake
Prep time: 10 min
Cook time: 35 min
Yield: 4 people
Ingredients: 250 g butter; 450 g Flour; 4 egg yolk; 2 teaspoon baking powder; 250 g sugar; 1 pod vanilla; 200 g lemon curd; 500 ml condensed milk; 5 egg whites; 500 g icing sugar; 300 g toasted coconut; 150 g marzipan

Servings

Prep

10 min

Cook

35 min

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Ingredients

Caramel Lemon Coconut Cake

A delicious cake of caramel lemon and coconut

CourseSnack

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
35 minutes	10 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
35 minutes	10 minutes

Caramel Lemon Coconut Cake

A delicious cake of caramel lemon and coconut

CourseSnack

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
35 minutes	10 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
35 minutes	10 minutes

Ingredients

group 1

250 g butter
450 g Flour
4 egg yolk
2 teaspoon baking powder
250 g sugar
1 pod vanilla

group 2

200 g lemon curd
500 ml condensed milk

group 3

Servings: people

Instructions

Mix ingredient group 1 together, the result should be crumbly. Spread the mixture on top of a baking sheet in a deep pan. Bake at 200 degrees Celsius for about 15 min
Mix ingredient group 2 together then smear it over the crust
Mix the last ingredient group together and spread equally over the top .
Then one last baking round, bake for 20min at 180 degrees Celsius. Cool completely before slicing and dicing!