Coconut and Lemon Cake Recipe

Ingredients
1 and ½ cups of flour
½ cup of grated coconut
1 tablespoon of grated lemon peels
1 cup of extra fine sugar
125 grams of melted butter
2 eggs
1 cups of milk

Coconut covering
1 and ½ cups of sifted confectioner’s sugar
1 cup of grated coconut
½ teaspoon of grated lemon peels
¼ cup of limejuice

Preparation time: 20 minutes
Baking time: 40 minutes

Preparation

Preheat the oven at a moderate temperature of 180 degrees C. Grease a round baking pan of 20 centimeters in diameter with melted butter or oil. Cover the base and the sides of the baking pan with wax paper.
Mix the flour, coconut, the grated lime peels, the sugar, the butter, the eggs and the milk in a large bowl. Stir all of the ingredients well with a wooden spoon until you obtain a homogenous mixture.
Put the mixture in the baking dish and bake the cake for 40 minutes or until a wooden pick poked into it comes out clean. Let it sit for 3 minutes. Then flip it over onto a metal rack so that it cools. Once cooled, put coconut icing over the surface of the cake.
To make the coconut icing: Mix the confectioner’s sugar and the coconut in a bowl. Add in the grated lemon peels and a lot of limejuice so that the mixture acquires consistency but smooth. The presentation of this cake will looks very nice when decorated with slices of sugar coated lemon.

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