Coconut and Lime Cake

Coconut and Lime Cake

Ingredients

  • 125g butter
  • Rind of 1 big lemon
  • 1 cup castor sugar
  • 4 eggs
  • 2 cups desiccated coconut
  • 70g cake flour
  • 100g white sorghum toasted meal
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 175 degrees C. Grease and flour a round pan.
  2. Combine and mix butter, sugar and lemon peel until creamy.
  3. Add eggs one at a time and fold in remaining ingredients.
  4. Pour into greased baking tray (it should be about 3cm high) and bake until ready! About 25 minutes. Do not overcook.
  5. Icing: 1 cup icing sugar, 25ml lemon juice, 10ml water.
  6. Mix and poor over cool cake.

Notes

This cake is best made in the morning for afternoon tea.

https://www.bio-innovation.org/recipes/coconut-and-lime-cake/

2014-11-20T12:35:04+00:00 November 20th, 2014|local flours, recipes|Comments Off on Coconut and Lime Cake