- 260 g raw sugar, (140g for cake batter, 120g for icing)
- 125 g Butter
- 2 eggs
- 125 g Self Raising Flour
- 1 lemon, (Cut in half)
- 40 g Desiccated Coconut
- 25 g Milk
8Recipe is created for
Pre-heat overn to 160 C fan forced
Lightly grease a 20x20 square or round cake tin and line with baking paper.
Place 140g Sugar in bowl and mill for 4 seconds Speed 9
Add butter to bowl, cook 3 minutes, 90 C, Speed 1
Aerate for 1 minute Speed 3
Add eggs through lid, one by one on Speed 3
Add flour and juice of half a lemon, mix for 20 seconds Speed 5.
Scrape inside of bowl, Add coconut and milk and mix for 20 Seconds speed 5.
Pour batter into tin and cook for 35-40 minutes (check at 35 minutes) at 160 C.
Take out of oven and leave to cool in tin.
Mill 120g Sugar for 10 seconds Speed 10 to make icing sugar.
Slowly add icing sugar to juice of half a lemon, until glaze consistency forms. Stire well with back of spoon to remove lumps.
With back of spoon spread over cake and top with a little extra coconut. Place in fridge until set.
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