Coconut Cake

This is based on a traditional italian recipe with a few personal adjustments.  It is surprisingly light  and easy to eat.

Ingredients

Zest of 2 lemons

125g sugar

150g desiccated coconut (note to American’s: UNSWEETENED, fine ground dried coconut, texture of breadcrumbs)

3 eggs

100g butter, softened or dairy free margarine of choice (I use nuttelex)

50g potato starch, you could probably use anything you like here.

1 tsp vanilla

1 level tsp bicarb

2 level tsp cream of tarter

Method

Preheat oven to 180°C/350°F

Grease and line round cake tin

In keeping with my favourite way of making a cake:

Throw all in a food processor/blender/mix-master

Blast it until all really well mixed, at least a minute or two.

If making by hand, normal cake making methods apply:

Cream sugar, lemon zest, eggs, vanilla and butter

Sift bicarb and cream of tarter into potato starch and add to coconut

Mix really well.

Pour into tin and smooth

Cook for 30 minutes or until golden brown on top and a skewer tests clean.  You may need to cover with baking paper halfway through cooking.