Thursday, March 30, 2017

Meyer Lemon Coconut Cake Delight

                        If you like coconut and lemon this will be come a favorite.

1.  In a small pot simmer for 1 hour:
                        2 large              Meyer Lemons,
                        4 cups               Water or enough to cover lemons

2.  Let lemons cool, open, remove seeds and place all of it in a food processor and blend.

   Preheat oven to 325º.
3. Add to food processor:
                        6                      Eggs
                        2 Tbs                Butter
                        1 cup                Coconut Cream
                        2 cups               Almonds Flour
                        ½ cup               Sugar (to taste)
                        1 tsp                 Baking Powder

4. Pour into buttered and floured bread or cake pan. I put parchment paper on the bottom of the pan.
    Bake for 60 -70 minutes or until knife come out clean.

Lemon Coconut Icing:
            1. In a medium mixing bowl Mix together  
4 Tbs                Butter, room temperature
                             1                      Lemon, juice
                            1½  cups           Powdered  Sugar
                            1 cup                Coconut shredded 

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