INGREDIENTS
130 g
butter at room temperature
1 tsp
coconut essence
200 g
caster sugar
2
eggs
50 g
dessicated coconut
230 g
self-raising flour, sifted
300 g
sour cream
80 milliliters
buttermilk
2
eggs, plus 2 egg yolks
150 g
caster sugar
80 g
chilled butter
80 milliliters
lemon juice
3 tbsp
lemon zest
5
egg whites
300 g
caster sugar
370 g
butter, cubed and at room temperature
1 tsp
coconut essence
2 tsp
freeze dried lemon juice powder
Yellow food colouring (I used Americolor gel food colouring in lemon yellow)
110 g
almond meal
200 g
icing sugar
100 g
egg whites
50 g
caster sugar
salt
Yellow food colouring (I used Americolor gel food colouring in lemon yellow)
2
egg whites
120 g
caster sugar