Coconut and cocoa cake

Preparation: 35 minutes

Cooking time: 50 minutes

Difficulty: medium

Heat the oven to 180°, grease and flour the mold.

Break the eggs in a bowl and pour in the egg whites and yolks in another.

Combined with egg whites salt, leave them at room temperature until ready to mount them.

Add the egg yolks and sugar, sift the flour with the baking powder, vanilla and cocoa.

Melt the butter over sweet.

Beat egg yolks and sugar until a light cream (for 6 minutes with the whip by hand for 3 with than electricity).

Add the egg yolks flour sifted with cocoa and coconut milk, alternating.

Continue to mount with the whip and incorporate the egg yolks the other ingredients and add melted butter and continue to mount.

Whip egg whites until foamy too firmly for 10 minutes with the whip by hand for 5 with that supply.

Incorporate the egg whites until foamy, adding a little at a time and with vertical movements of the whip by hand.

Pour the mixture into the baking pan and put it in the oven for 40 minutes.

Try cooking by placing a toothpick in the center of the cake: must come out completely dry.

If necessary, Cook for 10 minutes.

Turn off the oven, open the door and let it sit for 20 minutes, the sweet.

Dessert, turn out onto a serving dish.

Pour 75 g sugar in a pan, add 1/2 glass of water and simmer over low heat for 10 minutes.

Add the lemon juice and 40 g of coconut flour.

Stir until mixture is smooth.

If the mixture is too fluid, add a little more coconut flour fi.

Spread the mixture on the surface and on the side of the cake; use the blade of a knife.

Sprinkle with remaining coconut flour.

Grattugiatevi above the well washed and dried rind of lemon, and serve.