5-Minute Lemon Coconut Cake

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5-Minute Lemon Coconut Cake

The ingredients you provided match a classic, moist lemon sponge often topped with apricot jam and shredded coconut.

Ingredients

  • Base: 3 eggs, pinch of salt, 150g sugar, lemon zest, 80ml oil, 40ml lemon juice, 50ml milk, 200g flour, 15g baking powder.

  • Topping: 2 tbsp apricot jam (for glaze), 3 tbsp shredded coconut.

Instructions

  1. Mix Wet Ingredients: In a large bowl, whisk the 3 eggs with sugar and a pinch of salt until pale and fluffy. Add the oil, lemon juice, lemon zest, and milk. Whisk until combined.

  2. Add Dry Ingredients: Sift in the flour and baking powder. Gently fold the dry ingredients into the wet mixture until you have a smooth batter with no lumps.

  3. Bake: Pour the batter into a greased 8 or 9-inch cake pan. Bake at 180°C (350°F) for about 30–35 minutes, or until a toothpick comes out clean.

  4. Glaze & Garnish: While the cake is still warm, brush the top with apricot jam. Sprinkle generously with shredded coconut.

2. Dreamy Tiramisu (The First Image)

This dessert is famous for “melting in your mouth” with its coffee-soaked layers.

Ingredients

  • Cream: 250g Mascarpone, 200ml heavy cream, 50g powdered sugar, 1 tsp vanilla.

  • Layers: 1 pack Ladyfingers (Savoiardi), 1 cup strong espresso (cooled).

  • Dusting: Cocoa powder.

Instructions

  1. Whip the Cream: In a chilled bowl, whip the heavy cream, sugar, and vanilla until stiff peaks form. In a separate bowl, soften the Mascarpone with a spoon, then gently fold it into the whipped cream.

  2. The Soak: Quickly dip each ladyfinger into the espresso for just 1 second per side.

  3. Assemble: Create a layer of dipped ladyfingers in a glass dish. Spread half the cream on top. Repeat for a second layer.

  4. Chill: Refrigerate for at least 4 hours.

  5. Finish: Dust with cocoa powder right before serving to keep it looking fresh.

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