How to make
Pour the rice flour into a bowl, add the coconut flakes and baking powder. Mix them well.
Separate the whites from the yolks. Add sugar to the last ones and beat with a mixer into a thick cream.
Pour the sunflower oil and the squeezed lemon juice in a thin stream.
Flavor with the grated lemon peel. Add the dry mixture in small portions, by stirring with a spoon.
Add a pinch of salt to the egg whites. Beat with a mixer, until a white mixture is obtained.
Add them carefully to the first mixture. Add 2 tablespoons of poppy seeds.
Homogenize the products.
Grease a round cake pan with oil and flour.
Pour the prepared cake mixture and level it out. Bake the poppy cake at 360°F (180°C) in a preheated oven for about 35 minutes.
Check it with a wooden skewer to see if it is fully baked. Turn the homemade retro sponge cake onto a wire rack to cool.
Sprinkle the coconut poppy seed sponge cake with powdered sugar.
Enjoy!
