Quick Lemon Coconut Cake
Ingredients - 12 servings
- 1.5 cups Homepride Self-Raising Flour
- 0.5 cup Baker's Angel Sweetened Coconut Flakes
- 1 tbs lemon rind grated
- 1 cup Tate & Lyle Caster Sugar
- 125 g butter melted
- 2 eggs
- 1 cup milk
Method
- Preheat the oven to 180C. Grease a 20 cm deep round cake tin.
- Combine all ingredients into a bowl, mixing well with a wooden spoon until the batter is smooth.
- Pour the mixture into a cake tin and bake for 40 minutes.