AuthorPaul MerrickCategoryDessertsCake Mix
6 Eggs
250 g Soft butter or margarine, softened or melted (not cooked)
250 g Caster Sugar
Zest of 1/2 a Lemon
Pinch of Salt
100 g Coarse Almond Power
1 tsp Baking Powder
200 g Desiccated coconut, unsweetened
Topping
1 tbsp Desiccated coconut, unsweetened
2 tbsp Apricot Jam
1
Preheat the oven 180 C or 350 F, gas mark 4.
2
Beat the eggs until smooth.
3
Add melted butter and beat the mixture, to mix it well, until it is creamy.
4
Add lemon zest, pinch of salt, baking powder and almond powder and fold in, until it is mixed properly.
5
Add coconut in small quantities and beat it again, until it is mixed well.
6
Transfer to a greased cake dish.
7
Put on the lowest grid in the oven for about 50-60 minutes. Allow to cool. turn it out from the tin gently.
8
Spread the apricot jam onto the top of the cake and sprinkle desiccated coconut. Press down slightly to ensure the coconut sticks to the jam.
Ingredients
Cake Mix
6 Eggs
250 g Soft butter or margarine, softened or melted (not cooked)
250 g Caster Sugar
Zest of 1/2 a Lemon
Pinch of Salt
100 g Coarse Almond Power
1 tsp Baking Powder
200 g Desiccated coconut, unsweetened
Topping
1 tbsp Desiccated coconut, unsweetened
2 tbsp Apricot Jam