Brazilian Bolo

This is a pound cake-like cake that tastes subtly of coconut and lemon that is surprisingly moist despite having no added fat such as oil or butter.

The batter took only a few minutes to mix and used a method I’d not come across before: the eggs are separated and the yolks and sugar are whisked into stiffly beaten whites before the dry and remaining wet ingredients (coconut milk) are added. The cake rose beautifully but did take a little longer to bake in my oven than the recipe indicated (50 instead of 40 minutes).

It was quite sweet but delicious with a strong cup of coffee or tea. It can be dressed up easily if you want a low-fat dessert with a lemon simple syrup glaze and/or fresh fruit.