Lemon coconut moelleux : my easy recipe

Lemon coconut moelleuxLemon coconut moelleux

In this quarantine time, I’m taking the opportunity to empty my cupboards and I made with what I have already opened in my kitchen a lemon coconut moelleux. It was so good that I wanted to share this improvised recipe with you !

Obviously, you can make the recipe with only butter or coconut oil. You don’t have to have Bordier butter in your fridge.

Lemon coconut moelleux : my easy recipe


For the moelleux

30g Yuzu Bordier butter

30g virgin coconut oil

2 eggs

60g sugar

30g wholemeal flour

30g coconut flour

1tsp baking soda

15g poppy seeds

the juice of a lime

1 Tbsp lemon juice

For the syrup

4 limes

2 Tbsp sugar

Preheat the oven to 175°C on rotating heat.

In a bowl, put the butter and coconut oil and add the sugar. Beat until the mixture is frothy. Add the eggs one by one.

Pour the whole wheat flour and the coconut flour, as well as the baking soda.

Add the lemon juice and poppy seeds.

In small silicone molds, pour the preparation and bake for about 15 minutes.

Meanwhile, prepare the syrup. In a saucepan, put the juice of the four lemons and the castor sugar. Mix until the sugar is dissolved in the lemon juice and leave to thicken over low heat.

Check that the moelleux are cooked using the blade of a knife.

Once out of the oven, make a few incisions in the cake with a knife and pour the syrup over all of them. Let them cool and absorb the syrup.

When the moelleux are at room temperature, unmold them.

Enjoy it alone or with a hot drink of your choice : tea, lattes, etc. Keep the cakes in a airless contenant.

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