Ingredients
EGG
1
BUTTER
50 gr
LATTÉ
350 gr
FLOUR 00
60 gr
COCONUT FLOUR
60 gr
SUGAR
120 gr
LEMON
1 VANILLA EXTRACT qb SALE 1 pinch
POWDERED SUGAR
qb SHAVED COCONUT qb
The Impossible Coconut Lemon Cake is a fresh and delicious dessert specially designed for the summer season. It’s a famous recipe by Donna Hay, an Australian-born chef and author of numerous cookbooks. With a delicate taste and a creamy consistency, similar to that of a custard, it is prepared in a few minutes and will delight you with its goodness and originality.
But why is it called “impossible”? It owes its name to the fact that the dough is so runny and dough-like that it “seems impossible that it could come out”; Instead, once the cake is baked and cooled, it magically slices to perfection with a knife for a delicious, firm but melt-in-the-mouth end result.
Quick and easy to prepare, just mix all the ingredients and you’re done. Compared to the original version, we have reduced the expected sugar dose, which can also be increased depending on personal taste. We tried several times to make it until we found the perfect dessert, ideal to end a meal on the occasion of a special dinner with guests.
For best results, buy organic lemons, so they are not chemically treated, juicy and fleshy. If you like, you can dust the surface with a barely noticeable layer of icing sugar and garnish everything with coconut flakes and lemon slices, but you can also serve it with a velvety-smelling lemon cream.
Find out how to make the impossible coconut lemon cake by following the step by step tutorial and tips. Also try the Lemon Moelleux and Lemon Fluff Cake.
How to make the impossible coconut lemon cake
Step 1
Put the butter in a saucepan
1
and melt over low heat.
Step 2
In a large bowl, beat the egg and then add the sugar
2
and vanilla extract.
Step 3
Beat the egg and sugar with an electric whisk until fluffy
3
.
Step 4
Pour in the melted butter
4
and mix with a whisk.
Step 5
Also add the juice and grated zest of one unwaxed lemon
5
.
Step 6
Stir in the milk
6
and mix again.
Step 7
Add the 00 flour
7
.
Step 8
Finally, mix the coconut flour with a pinch of salt and mix with a whisk
8
.
Step 9
Pour the batter into the 20cm springform pan lined with baking paper and bake in a static oven at 170°C for 35-40 minutes
9
.
Step 10
Once out of the oven, allow your impossible cake to cool and serve dusted generously with powdered sugar and garnished with shredded coconut
10
.
Tips and Variations
You can use coconut milk instead of milk or substitute part of it: this will give you a cake with an even more exotic taste.
Use a springform pan with a removable base and place a sheet of parchment paper on top: since the batter has a dough-like consistency, prevent it from overflowing.
You can use lime or orange instead of lemon.
The impossible cake can be stored in the refrigerator for 2-3 days, wrapped well in cling film or sealed in a special airtight container.
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