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Coconut teacake
Method
Beat the butter with the powdered sugar. Beat in the eggs, one by one. Sift the sifted flour together with the baking powder and salt.
Add the vanilla essence, lemon rind and lemon juice to the egg mixture. Fold in the flour. Fold in the dessicated coconut. Add the milk.
Line two greased 8-inch baking tins with greaseproof paper, grease and flour the paper. Pour in the cake batter.
Bake at 170 deg C about 25 mins. or until done. Cool for 5 mins.
Turn out and gently peel off paper.
Serve with a dusting of powdered sugar or sprinkle a little dessicated coconut on top.
Note: Do not ice this cake as it has a very delicate flavour.
Ingredients:
1 cup butter
1&1/2 cups powdered sugar
4 eggs
2&1/4 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla essence
1 tsp. lemon rind
2 tsp lemon juice
1 cup dessicated coconut
1/3 cup milk
1 cup butter
1&1/2 cups powdered sugar
4 eggs
2&1/4 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla essence
1 tsp. lemon rind
2 tsp lemon juice
1 cup dessicated coconut
1/3 cup milk
RECIPES BY REHANA KHAMBATY
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