Put the butter, flour,
150 gram sugar, coconut, eggs and baking soda together and mix for 3
minutes with an electric mixer. Put the batter in a greased cake tin,
bake 40 minutes at 175 degrees Celsius. Allow the cake to cool down.
In the meantime, whip the cream with the remaining sugar, stir in the
lemon peel. Cut the cake lengthwise, spread the cream over the bottom
half and put the top half back on. Mix the icing sugar with the lemon
juice, little by little, until you have a nice icing, cover the cake
with the icing. Decorate with lemon slices.
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