Recipe With Coconut Sugar
Coconut sugar is derived from the coconut palm tree flower. In comparison to white sugar, which only provides empty calories, coconut sugar contains vitamins and minerals. Its brown color gives a rich hue to the cake. 🍋
Cooking in a skillet helps avoid overheating the kitchen during hot weather!
Prep Time : 15 min
Cook Time : 20 min
Ingredients
- 1 ¼ cups ~ 5.3 oz (150 g) all-purpose flour
- 2 tablespoons ~ 1 oz (30 g) shredded coconut unsweetened
- ¾ cup ~ 6.8 fl oz (200 ml) coconut cream
- ¼ cup (40 g) coconut sugar
- ¼ cup ~ 1.7 oz (50 ml) coconut oil
- 1 organic lemon
- 2 eggs
- 1/2 tsp baking powder
Step 1: The Batter
- Zest an organic lemon into a mixing bowl.
- Add 1 ¼ cups (150 g) of all-purpose flour, ¼ cup (40 g) of coconut sugar, 2 tablespoons (30 g) of coconut powder, and ½ teaspoon of baking powder. Mix the ingredients well.
- Make a well in the center and add 2 eggs, ¾ cup (200 ml) of coconut cream, 2 teaspoons of lemon juice, and coconut oil. Mix thoroughly again.
Step 2: Cooking
- Grease a large skillet around 9 inches in diameter (28 cm) and heat it up. Once hot, pour the batter and cook for about 15 minutes on low heat with a lid on. Check the cake’s doneness.
- To ensure the cake is cooked through, make sure that the surface is dry before flipping it onto another greased and preheated skillet. Cook for an additional 5 minutes without the lid.
Enjoy your Lemon Cake !🍋
Gisou’s Tips and Tricks
- Initially intended for steaming, this recipe’s liquid batter condensed excessively during cooking. The solution? Switching to skillet preparation.
- The trickiest part of this recipe is flipping the cake in the skillet! You can also try placing it on a large lid and then sliding it back into the same skillet.
- The amount of lemon zest used in this recipe can vary depending on the quality and acidity of the lemon used, as well as your personal taste preferences. Feel free to adjust the amount of lemon accordingly to achieve the desired flavor.
Skillet Coconut Lemon Cake
