A tempting egg-free cake with a taste of the exotic to it
Prep:20 mins – 25 mins
Cuts into 10 slices
For the cakejuice of 1 lemon50g desiccated coconut200ml carton coconut cream85g fine or medium polenta2 level tsp baking powder140g butter at room temperature140g golden caster sugarfinely grated zest of ½ lemon140g plain flour
STEP 1Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.STEP 2Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.STEP 3When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.
