Lemon-coconut cake will cheer you up with juicy, bright taste and summer aroma. This cake melts in your mouth, ideal for tea, Breakfast and snacks. Coconut shavings make the cake tender, the combination of coconut milk, baking powder and lemon give the product airiness. In the recipe, we do not use yeast, but the cake turns lush. Ingredients For the dough: 200 gr. corn grits, finely ground; 270 ml of boiled hot water; 50 gr. coconut milk; 70 gr. rice flour, peeled; 50 gr. coconut flakes; 30 gr. refined vegetable oil; 150 gr. sugar cane (for lack of a suitable and conventional); 1 lemon (you'll need the juice and zest of); 1 teaspoon baking powder; 1 teaspoon baking soda. For the cream: 150 gr. coconut milk; 2 tsp corn starch (you can take the usual); 2 tsp cane (or refined) sugar; zest of one lemon. Preparation Pour boiling water over the corn grits, and under the lid let it brew for at least 40 minutes. Also grits can be cooked. Cool the mass, add coconut milk and whisk it with a blender until a stable foam. If you can not find milk from coconuts, you can use the usual, but the taste in this case will change slightly. Grind coconut shavings to a flour state – this can be done in a coffee grinder or a small blender. Suitable also mortar. Add the grated lemon zest to the finished chips. A small part of the zest set aside – it will need to prepare the cream. Now we will make the ingredients in turn. In a dry mixture of lemon shavings, pour the mass with coconut milk. Here you need to add soda, slaked in lemon juice. Our dough is almost ready, it remains to mix well to form a uniform consistency, and pour into a mold. Preheat the oven to 180C and bake the cake for an hour and a half (or 1 hour 20 minutes). IDEA: if you have forms for muffins, you can pour the dough on them, and then apply the cream. Get delicious and beautiful mini-cupcakes. These small products are prepared in the oven for only 45 minutes. It was the turn of cream. Although we use coconut milk, which has a pleasant, sweet aroma, the taste of baking will be creamy. Pour milk in a deep bowl and put on fire. While the liquid is hot, put in it the sugar and the starch, mix the ingredients. We have indicated cane sugar everywhere, because it has a mild taste, but in the absence of an ingredient can be used and refined. Bring the liquid mixture to a boil and cook for 3 minutes. Cream need to do after is ready cupcake or muffins. Let the products cool down a little. The cream should also be cooled and then applied to the finished cake. We decorate the top with sprinkles of lemon zest. IMPORTANT ADDITION: try not to allow an overabundance of moisture, because it will affect the weight of the product, and can prevent its splendor and lifting. The dough should be thick. If moisture does appear, sprinkle it with a small amount of rice flour. Our lemon and coconut cake is solemnly declared ready. Enjoy your tea!