A light lemony dessert which can be made in any shaped tin but you will need to adjust cooking times to suit. I use 2 x 20cm sandwich tins. Serve with cream for added luxury.
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Ingredients
Cake
4 eggs
225g sugar
275g flour
120ml oil
4 tsp baking powder
1/4 tsp salt
60ml lemon juice
120ml semi skimmed milk
zest of 2 lemons
250g grated coconut (unsweetened)
1 tsp vanilla
Icing & Decoration
4 eggs
225g sugar
275g flour
120ml oil
4 tsp baking powder
1/4 tsp salt
60ml lemon juice
120ml semi skimmed milk
zest of 2 lemons
250g grated coconut (unsweetened)
1 tsp vanilla
100g sifted icing sugar
2 tblsp cream
100g toasted coconut (sweetened)
1 tsp vanilla
Method
STEP 1
Preheat the oven to 180° C. Grease and flour the cake tins. Zest and juice the lemons.
STEP 2
Beat together the eggs and sugar until the mixture thickens. Beat in the oil, a little at a time.
STEP 3
Stir in the flour, coconut, baking powder and salt, and then add the milk. Beat until the mixture is smooth and add the lemon juice, vanilla and zest .
STEP 4
Pour the mixture into the cake tins. Bake for 25 - 30 minutes or until the cake is cooked.