Coconut Cake

Ingredients

• 150 g butter
• 1 pinch salt
• 150 g whole cane sugar
• 4 eggs
• 150 g spelt flour
• 2 tbsp Cornstarch
• 50 g shredded coconut
• 1 packet baking powder
• 2 tbsp lemon juice
• milk (as needed)
• 200 g powdered sugar (from whole cane sugar)
• 1 tbsp Lemon Juice
• 125 g coconut chips

Instructions

1. 1.

   Grease and flour a loaf pan if necessary. Preheat the oven to 180 °C (fan‑forced 160 °C; gas: level 2–3). In a bowl combine butter, salt and sugar and beat with an electric mixer until creamy. Gradually fold in the eggs until the mixture becomes frothy.

2. 2.

   Sift together spelt flour, cornstarch and baking powder. Stir spoonfuls of this dry mix into the froth, adding lemon juice, milk as needed and shredded coconut (the batter should fall off a spoon).

3. 3.

   Pour the batter into the pan, smooth the top and bake for about 1 hour until golden brown (do a toothpick test). Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

4. 4.

   For the glaze whisk powdered sugar with lemon juice and water as needed until smooth. Brush the cooled cake with the glaze, sprinkle coconut chips on top and allow to set.