Twiggy’s Coconut Cake
Ingredients
- 1 egg
- 125ml milk
- 1 tsp vanilla extract
- 75g butter
- 1/2 tsp lemon zest
- 75g sugar
- 50g desiccated coconut
- 1/2 tsp salt
- 2 tsp baking powder
- 200g plain flour
Method
1) Pre-heat oven to 180°C/350°F/gas mark 4. Sift flour, salt and baking powder together in a bowl. Rub in butter until it feels like fine
breadcrumbs. Add coconut, lemon zest and sugar.
2) In a separate bowl beat egg, add 100ml/31⁄2 fl oz milk and vanilla
extract. Make a hole in the flour mixture and add liquid egg/milk mix.
Blend altogether until mixture has a stiff consistency. Add the
additional milk if needed.
3) Place in a greased 15cm (6 inch) cake tin and bake at
180°C/350°F/Gas Mark 4 for 40 minutes or until an inserted knife in
the middle comes out clean.
