1 and 1/2 cups of sugar (300gr)4 eggs1 and 1/2 cups of grated coconut (130gr)1/2 cup of melted and cold butter (113 gr)Zest of 1 lemonParchment paperButter for greasingSugar or grated coconut
Preparation
Preheat the oven to 180ºC or 350ºF.
Line a baking tray with parchment paper, lightly grease it with butter and put aside.
In a bowl, beat the eggs with the sugar with a wire whisk until you get a foamy mixture.
Add the butter to the previous preparation, mix it, finally add the coconut mixture and lemon zest and mix again.
Pour into the pan and bake for about 20 minutes.
When removing it from the oven, unmold on a clean cloth dusted with sugar or grated coconut.
Carefully remove the parchment paper and roll the pie carefully with the help of the cloth.
Allow it to cool on the cloth for about 10 minutes, carefully transfer it to a serving dish and refrigerate till cool.