Lemon Moelleux with Coconut and Lime flavours

Preparation:

1. Cut 180 g of butter into small pieces in a bowl and soften in a bain-marie. Wash the 2 lemons.
2. Using a peeler, remove the zest from the first lemon and chop it finely. Cut the second lemon into thin slices.
3. Set aside.
4. Pour the sugar into the softened butter and whisk to a smooth consistency.
5. Add the eggs one by one, mixing well each time.
6. Add the flavourings.
7. Gradually add the flour, baking powder, 1 pinch of salt and the chopped zest.
8. Stir well.
9. Preheat the oven to 210°C (gas mark 7). Line a cake tin with greased baking paper on both sides.
10. Pour the batter into the tin and place the reserved lemon slices on top, overlapping them slightly. Place in the oven.
11. After 10 minutes of baking, lower the thermostat to 5 (150°) and continue baking for 35 minutes.
12. Remove the cake from the oven and leave to cool on a wire rack.