MOROCCAN LEMON CAKE
A light lemony dessert which can be made in any shaped tin but you will need to adjust cooking times to suit. I use 2 x 20cm sandwich tins. Serve with cream for added luxury.
Provided by parkmoy
Time 45m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 180° C. Grease and flour the cake tins. Zest and juice the lemons.
- Beat together the eggs and sugar until the mixture thickens. Beat in the oil, a little at a time.
- Stir in the flour, coconut, baking powder and salt, and then add the milk. Beat until the mixture is smooth and add the lemon juice, vanilla and zest .
- Pour the mixture into the cake tins. Bake for 25 - 30 minutes or until the cake is cooked.
- Ice and cover with the toasted coconut.
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