Impossible coconut and lemon cake: the recipe for a dessert with a unique texture

The impossible coconut and lemon cake is a fresh and delicious dessert, specially designed for the summer season. It is a famous recipe by Donna Hay, a cook of Australian origin, author of numerous cookbooks. With a delicate taste and creamy consistency, similar to that of a pudding, it is prepared in just a few minutes and will amaze you with its goodness and originality.

Why is it called "impossible"? It owes its name to the fact that the dough is so liquid and similar to a batter that it seems "impossible that it could turn out"; but, just like magic, the cake, once cooked and left to cool, is cut perfectly with a knife, for a delicious, firm, and with a melt-in-the-mouth final result.

Quick and easy to make, just mix all the ingredients and you're done. Compared to the original version, we have decreased the expected sugar dose which, depending on personal tastes, can also be increased. We tried cooking it several times until we arrived at the perfect dessert, ideal to be enjoyed at the end of a meal on the occasion of a special dinner with guests.

For optimal success, buy organic lemons, therefore not chemically treated, juicy and fleshy. If you like, you can dust the surface with an impalpable layer of icing sugar and garnish everything with coconut flakes and lemon slices, but you can also serve it with a velvety and fragrant lemon cream.

Find out how to prepare the impossible coconut and lemon cake by following the step by step procedure and tips.

Instructions

Step 1 Put the butter in a saucepan 1 and melt it over a low flame.

Step 1

Step 1

Step 1 Put the butter in a saucepan 1 and melt it over a low flame.

Step 2 Break the egg into a large bowl, then add the sugar and the vanilla extract.

Step 2

Step 2

Step 2 Break the egg into a large bowl, then add the sugar and the vanilla extract.

Step 3 Whip the egg and sugar with an electric whisk until you get a frothy mixture.

Step 3

Step 3

Step 3 Whip the egg and sugar with an electric whisk until you get a frothy mixture.

Step 4 Pour the melted butter and mix with a hand whisk.

Step 4

Step 4

Step 4 Pour the melted butter and mix with a hand whisk.

Step 5 Also add the juice and grated zest of an untreated lemon.

Step 5

Step 5

Step 5 Also add the juice and grated zest of an untreated lemon.

Step 6 Add the milk and mix again.

Step 6

Step 6

Step 6 Add the milk and mix again.

Step 7 Add the 00 flour.

Step 7

Step 7

Step 7 Add the 00 flour.

Step 8 Finally the coconut flour with a pinch of salt, and incorporate with a hand whisk.

Step 8

Step 8

Step 8 Finally the coconut flour with a pinch of salt, and incorporate with a hand whisk.

Step 9 Pour the dough into the 20 cm diameter springform pan, lined with parchment paper, and bake at 170 °C, in a static oven, for 35-40 minutes.

Step 9

Step 9

Step 9 Pour the dough into the 20 cm diameter springform pan, lined with parchment paper, and bake at 170 °C, in a static oven, for 35-40 minutes.

Step 10 Once out of the oven, let your impossible cake cool down and serve it, sprinkled with plenty of icing sugar, garnished with coconut flakes.

Step 10

Step 10

Step 10 Once out of the oven, let your impossible cake cool down and serve it, sprinkled with plenty of icing sugar, garnished with coconut flakes.

Tips and variations You can use coconut milk instead of milk, or replace part of it: this way you will have a cake with an even more intense exotic taste.

Use a springform pan, with a removable bottom, and line it with a sheet of parchment paper: since the dough has a batter-like consistency, you will prevent it from overflowing.

You can use lime or orange instead of lemon.

The impossible cake can be kept in the refrigerator for 2-3 days, well wrapped in transparent film or closed in a special airtight container.