I made this recipe in the first days of marriage for my husband, as these are his favorite flavors; it's worth mentioning that he doesn't like mixing flavors and he loved it!
Preheat the oven to 180°C, mix the flour, eggs, milk, and butter at high speed.
Add the toasted coconut and half of the lemon zest until you have a homogeneous mixture, pour into cupcake molds with liners, and bake for 35 to 40 minutes, remove and let cool.
Prepare a frosting with butter, cream cheese, lemon juice, and lemon zest, add the color you like best and decorate the cupcake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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