Don’t take too much notice of the photo, which doesn’t do justice at all to the consistency of this delicious cake! I had noticed the rather incredible reaction of yogurt and sweetened condensed milk with lemon juice in my keylime pie. I wanted to see if the reaction would be similar in a more traditional cake, and it is. The still-warm cake has a truly amazing texture. I’m not a fan of sweetened condensed milk, but here it’s important. Bear in mind, too, that the latter is not 100% sugar, but just over half. Of course, I take this into account when determining the amount of sweetened condensed milk in the cake! So this cake is a little less sweet than a simple pound cake! <\/p>\n\n

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• 170g semi-salted butter<\/li>\n\n\n\n
• 360g sweetened condensed milk<\/li>\n\n\n\n
• 230g of egg<\/li>\n\n\n\n
• 220g of flour<\/li>\n\n\n\n
• 6g baking powder<\/li>\n\n\n\n
• 60g lime juice<\/li>\n\n\n\n
• zest of 2 limes<\/li>\n\n\n\n
• 60g desiccated coconut<\/li>\n<\/ul>\n\n

  Melt the semi-salted butter in a pan, then add the sweetened condensed milk.<\/p>\n

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  Mix and add the eggs. That’s roughly 4 large eggs for 230g of egg. <\/p>\n

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  Mix carefully. <\/p>\n

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  Add the flour and baking powder. <\/p>\n

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  Mix, then add the zest of two untreated limes. <\/p>\n

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  And the lemon juice, 60g. <\/p>\n

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  Mix, then pour in the desiccated coconut. <\/p>\n

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  One more and the dough is ready. <\/p>\n

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  Pour into a 22cm-diameter mold, lined with parchment paper cut to the right diameter. <\/p>\n

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  Bake for 50 minutes in a fan-assisted oven at 160\u00b0C. <\/p>\n

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  Turn out and enjoy warm or at least at room temperature! With or without powdered sugar.<\/p>\n\n

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  G\u00e2teau citron, noix de coco et lait concentr\u00e9 sucr\u00e9<\/h2>\n

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  Ne tenez pas trop compte de la photo qui ne rend pas du tout justice \u00e0 la consistance de ce d\u00e9licieux g\u00e2teau ! J'avais remarqu\u00e9 la r\u00e9action assez incroyable du yaourt et du lait concentr\u00e9 sucr\u00e9 avec le jus de citron dans mon keylime pie. J'ai voulu voir si la r\u00e9action serait similaire dans un g\u00e2teau plus classique et c'est le cas. Le g\u00e2teau encore ti\u00e8de a une texture vraiment \u00e9tonnante. Je ne suis pas fan de lait concentr\u00e9 sucr\u00e9, mais ici il a son importance. Gardez \u00e9galement en t\u00eate que ce dernier n'est pas compos\u00e9 de sucre \u00e0 100%, mais d'un peu plus de la moiti\u00e9. J'en tiens donc bien s\u00fbr compte pour la quantit\u00e9 du lait concentr\u00e9 sucr\u00e9 dans le g\u00e2teau ! On est donc sur un g\u00e2teau un peu moins sucr\u00e9 qu'un simple quatre-quarts ! <\/span><\/div>\n

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