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Coconut ginger and lemon cake
ingredients
servings
8
Wholewheat flour
150 oz
Durum wheat flour
45 oz
Cornflour
35 oz
Desiccated coconut
50 oz
Soy yogurt
125 oz
Sunflower oil
50 oz
Brown cane sugar
40 oz
Agave syrup
40 oz
Grated lemon peel
1 spoon
Ginger
8 oz
Water
200 fl oz
Baking powder for desserts
8 oz
Desserts from Italy
Coconut ginger and lemon cake
Coconut ginger and lemon cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fragrant cake even before being put in the oven can only promise well!
preparation
step 1
Add whole wheat flour, wheat flour, cornstarch, coconut rapè and sugar and mixed.
step 2
Add the yogurt, the oil and the agave syrup.
step 3
Add the water slowly (until the consistency will seem ok) then peel a lemon and grated ginger and finally the yeast.
step 4
Pour into a pan lined with parchment paper and garnish as desired with another coconut.
step 5
Bake at 180 degrees for 30/40 minutes.
