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Sift 1 ½ cups of flour into a bowl with ¾ cup of sugar, 2 tsps of baking powder and a good pinch of salt
- Add ½ cup of desiccated coconut
- Add 2 beaten eggs, 1tsp vanilla essence, 125g softened (really soft) or melted butter
- Squeeze one lemon and add water or milk to make it up to ½ cup and pour into the mixture
- Grate the zest of the lemon into the mixture and mix well
- Pour into a baking tin and
- Bake at 180C for 45 minutes
- While the cake is baking, in a medium saucepan combine 125g sugar and 125ml water. (I add a few drops of lemon essence to the pot) Bring to the boil, stirring, until sugar has dissolved – do not, I repeat, do not leave the syrup to boil on its own unless you like the idea of a mini volcano in your kitchen. Allow to cool.
- As soon as your cake is ready, take it out of the oven and pour the cooled syrup over the cake.
- Wait for it to cool down and eat with a smile and of course a good cup of tea!