Lemon cake from the tray with berry coconut flakes

Name: Lemon cake from the tray with berry coconut flakes
Cook time: 1 h
Total time: 2 h
Yield: 25
Ingredients: 500 g soft butter; 400 g Flour; 2 Lemons; 3 Organic lemons; 500 g Sugar; 7-10 Tbsp Salt; 8 Eggs (Gr. M); 100 g Cornstarch; 20 g Raspberries (TK); 250 g Icing sugar; 50 g Coconut flake

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

From toddlers to grandmothers: everyone simply likes this juicy lemon cake! Latest Clou: with raspberries pink colored coconut shavings

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 25

500 g soft butter
400 g Flour
2 Lemons
3 Organic lemons
500 g Sugar
7-10 Tbsp Salt
8 Eggs (Gr. M)
100 g Cornstarch
20 g Raspberries (TK)
250 g Icing sugar
50 g Coconut flake

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Wash organic lemons hot and dab dry. Finely grate the peel. Squeeze all lemons (if necessary, fill up to a total of 250 ml with water).
2
Mix 500 g soft butter, sugar and 1 pinch of salt with the whisk of the mixer for about 10 minutes until light creamy. Stir in the eggs one after the other.
3
Mix 400 g flour with starch. Alternate with lemon juice, except for 5 tbsp. for the icing, stir in briefly. Smooth the dough on the tray. Bake in a hot oven for about 25 minutes.
4
Defrost raspberries at room temperature. Remove the cake from the oven and let it cool down.
5
For the icing, stir icing sugar with the remaining lemon juice until smooth. Mix the grated coconut and thawed berries with the whisk of the mixer in a narrow mixing bowl. Spread the icing on the cake and sprinkle with coconut flakes.