Ingredients
- A large bowl
- A cake pan
- Malibu
- Lemon juice
- One lemon (for zest)
- Shredded coconut
-Three eggs
- Three yoghurt of flour
- One and half yoghurt of rapeseed oil
- One yoghurt of brown sugar (or sugar)
Method
1.
First, preheat the oven to one hundred and eighty degrees
2. Then,
mix in a large bowl three eggs, three yoghurt pots of flour, one and half yoghurt pot of rapeseed oil, one yoghurt of brown sugar (or white sugar if you don't have brown one), two tablespoons of Malibu, the zest of three lemons and
shredded coconut (in the order!)
3. After
that, mixing well the preparation and add it four tablespoons of
lemon juice and mixing well again
4. Next,
put in the buttered cake pan (or in a silicone pan) and bake for
forty minutes
5.
Finally, dust the cake with shredded coconut again, cut into slices
and enjoy
Personal
comments
The
lemon coco cake is not a simple cake for me, in my dish, I wanted to
show the link between Spain (for the lemon), Malaysia (for the
coconut) and England (for the cake obviously).
I want
England to accept Spain and Malaysia in their diversity of culture
and food. And I think if I integrate English food with Spanish and Malaysian food in dishes of English people, I'm sure it could be
possible to integrate it into the English system.
I love
English, Spanish and Malaysian food. I think it could be interesting to
mix three countries into the same cake, three very different countries
in their diversity of culture, language and traditions... And it's a
good challenge to merge all of this into one unique cake.
I know Malaysian culture is not really famous, but I'm here to help Malaysian food to seduce English people; I want to show that
the mix of Malaysian, Spanish and English culture is very interesting and delicious.
by Grégory
Moncassin