Coconut Cake

For the coconut cake, melt the coconut oil and allow to cool. Beat eggs and powdered sugar until foamy, add lemon juice and grated coconut and gradually stir in the liquid coconut oil.

Line a springform pan (22 cm) with baking paper and alternate layers of coconut fat mixture and biscuits arranged in a star shape.

Spread the rest of the coconut fat mixture on top. Garnish the cake with biscotti and jelly fruit. Chill and allow to set for at least 6 hours.

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