Separate the egg whites from the egg yolk

In a mixing bowl Mix egg yolk with caster sugar

Add the coconut oil and using a whisk mix them well

Add coconut milk and continue mixing until the sugar dissolves completely

Sieve in flour and mix until smooth butter is obtained

In a different bowl beat the egg whites and add gradually the 80g caster sugar while beating

Add lemon juice and continue mixing until firm peaks are formed

Add the egg whites paste in the butter gradually and mix until soft.

Grease your baking tin with oil and pour in the butter,ensure no air bubbles are formed in the butter.

Place a stand in Sufuria/ cooking pan then preheat for 7 minutes on medium flame

Place the tin in the preheated Sufuria and cook it on low flame for 45 minutes. If you one uses an oven will bake for 30- 45min at 180degrees Celsius.

When cake is cooked. Remove from the oven/ Sufuria and remove the cake and allow it to cool for 10min before serving it.

Serve with cinnamon tea or any juice of your choice

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