ingredients

  • 1 finely grated lemon zest
  • 125g butter brought to room temperature
  • 1 cup sugar
  • 2 egg
  • 1/2 cup desiccated coconut
  • 1 3/4 cup self-raising flour
  • 1 cup milk

Method

  • STEP 1 Preheat oven to 180 ° C (160C fan forced).
  • STEP 2 Spray a 23 cm ring pan, spray oil and wrap central funnel with baking paper.
  • STEP 3 Using a food processor with the processing blade, add the butter, sugar, zest and eggs in a bowl. Process until combined.
  • Step 4 Add coconut, flour and milk and process for about 5 seconds until just combined. Do not overmix.
  • STEP 5 Put into prepared tin and bake for 40-50 minutes, checking at 40 minutes.
  • STEP 6 stand for 5 minutes before turning out gently.
  • STEP 7 Drizzle with lemon icing when cooled.

Notes

It 'important to stick to the processing timing as over-development will result in a heavy cake. I use a lip seal jar. cans ring are great for reducing the cooking time and solve any problems they have with cooks cakes that sink in the middle. The desserts are also easy to cut. Use butter or Nuttelex lite.