INGREDIENTS
1
Lemon, zest of
2
Eggs
149 1/2 milliliters
Coconut milk
1 tbsp
Lemon juice
7 g
Fast action yeast
150 g
Icing
1 tsp
Salt
175 g
Sugar
400 g
White bread flour, strong
60 g
Desiccated coconut
90 g
Butter
finely grated zest of 3 lemons and 1 orange