Coconut lemon cake — Meal
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Macros (per serving)

Fat

74%

(21 g)

Protein

6%

(4 g)

Carbs

20%

(13 g)

11 g Net,

2 g Fiber

254 Calories (per serving)

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Cakes

Coconut lemon cake

Ingredients

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Pie

1

Coconut milk

500 ml

Coconut oil (melted)

120 g

Egg

4 pieces

Coconut blossom sugar

90 g

Shredded Coconut

75 g

Chestnut flour

55 g

Vanilla powder

12 tsp

Lemon (juice and grater)

12 piece

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

45 min

1

Preheat the oven to 345°F and grease a springform tin with some coconut oil.

2

Combine all ingredients in a bowl and mix until a smooth batter forms. Use a hand mixer if necessary.

3

Pour the batter into the spring form and bake the cake for about 45 minutes until golden brown and done.

4

Allow the cake to cool completely before serving.

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Details

Allergens

Fruit, Chicken egg, Citrus

Diet

Paleo, Vegetarian

Course

Snack

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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