March 02, 2018
Desserts, Cakes, Fruit,
Coconut, Italian, Oven Bake, Vegetarian, Flour, Kosher Dairy, All Occasions more
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"This recipe is from a very old family cookbook.
I have listed both imperial and metric units."
Preheat the oven to 180c, 350f.
Sift the flour into a large bowl with the baking powder and sugar. Beat the egg in a bowl with the milk and melted butter and pour into the centre of the flour mix. Add the finely grated lemon rind and coconut and beat well together to form a thick elastic batter.
Butter a 20cm/8in cake pan and pour in the batter.
Bake in a moderate oven for about 35 minutes or until the cake is crisp and golden on top.
Remove the cake from the oven and leave for a 10 minutes and turn out onto a wire rack to completely cool.
Sift icing sugar over the top and transfer the cake to a serving plate.
Immediately before serving mix the cream with the cinnamon and pour over the cake or serve on the side.
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