This is based on a traditional italian recipe with a few personal adjustments. It is surprisingly light and easy to eat.
Zest of 2 lemons
150g desiccated coconut (note to American’s: UNSWEETENED, fine ground dried coconut, texture of breadcrumbs)
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
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.