Cointreau Soufflé

If the eggs are chilled, let them sit at room temperature for a while

Prepare a soufflé dish with a capacity of 1 1/2 liters, greasing it well with butter and sprinkling the bottom and sides with 1/4 cup grated coconut

Remove excess butter

Melt the butter

Combine the flour and mix well

Add the milk and remaining grated coconut, cooking until thickened while stirring

Remove from heat

Add an egg yolk at a time, beating well each time

Add the grated orange and lemon zest and lemon juice

Cook for another 1-2 minutes or until the mixture is smooth and thick

Let it cool slightly and add the liquor

Beat the egg whites until stiff and fold them gently into the previous mixture

Place in the prepared soufflé dish, smooth the top

Bake in a preheated oven for 25-35 minutes

Serve four portions.