For the yeasted dough: Melt the butter and warm the milk. Combine the melted butter and warm milk with the eggs. Mix the oat bran and the crumbled yeast into the lukewarm liquids. Sprinkle with sugar and leave for 10-15 minutes, or until the mixture becomes frothy. Then combine the flour, salt, lemon juice and zest, and add to the yeasted liquids. Knead everything together. Spread the soft dough onto a greased baking pan.
For the topping: Cream together the butter and sugar. Add in the shredded coconut and lemon juice, and mix until well combined. Spread evenly on top of the cake.
Leave the cake to rise in a warm place for 30 minutes.
Bake for 15 minutes at 200°C.
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