Everyday life is the special occasion!

January 18, 2017

Lemon, Coconut, Cream and Chocolate Bits Cake

First of all - do not ever and I mean ever unmold a cake while it's still hot - an advice I should have followed myslef!!!But eventhough I've ended with a cake that slightly resembles a vulcano crater the scent it emanated throughout the shole kicthen and the deliciousness of the flavour is something that easily surpasses and almost makes forget my frustration for being so eager! This is a perfect tea time cake for these chilly, rainy winter afternoons or it can be served as a dessert for a party. Sweet chocolate chunks and tangy lemon zests come together perfectly in this dense and moist  cake with a hint of coconut.

  • 1 cup of sugar
  • 2 packets of cream - 400ml
  •  zest of 2 lemons
  • 4 teaspoons of grated coconut
  • 2 cups flour
  • 1 teaspoon baking powder
  • 5 eggs
  • milk & dark chocolate [roughly chopped]

Mix the eggs with the sugar. Add the juice and the orange zest. Add the cream, the yeast, the flour and the coconut. Bring the preheated oven to 190 ° C for about 40/50 minutes.Chop the chocolate rougly and add the bits to the dough.


  • 1 caneca de açúcar
  • 2 pacotes de natas - 400ml
  • sraspa de 2 limões
  • 4 colheres de sopa de côco ralado
  • 2 canecas de farinha de farinha
  • 1 colher de chá de fermento em pó
  • 5 ovos
  • chocolates de leite e negro [partidos grosseiramente]
Misturar os ovos com o açúcar. Juntar o sumo e a raspa de limão. Adicionar as natas, o fermento, a farinha e o côco. Partir o chocolate grosseiramente e envolver os pedaços na massa. Levar a forno pré aquecido a  190ºC cerca de 40/50 minutos.

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