Sunday, 30 July 2017

(no eggs, milk or butter)

1 1/2 cups plain flour
3 tablespoons dessicated coconut
finely grated rind 1 large lemon
1 cup sugar
1 teaspoon bicarb soda
1/2 teaspoon salt

1 teaspoon white vinegar
1 teaspoon vanilla
5 tablespoons canola oil
1 cup cold water

preheat oven to 180 c. grease sides and line bottom of 8 inch round cake tin.

mix first 6 ingredients together in a large bowl.

make 2 x small and 1 x large wells in the dry mix.

place the vanilla in one small well, the vinegar in the other small well and the oil in the large well.

pour the water over the top of everything.

using a whisk, mix until well combined.

pour into tin and cook for approx. 35 minutes or until a skewer comes out clean.

cool in tin for 20 minutes then remove to wire rack until cold.



125 grams cream cheese, soft
67 grams butter, soft
finely grated rind 1 small lemon
2 cups icing sugar
dessicated coconut

beat cream cheese and butter until smooth.

beat in rind.

beat in icing sugar until well combined.

cut cake in half widthways and cover the bottom with 2/3 of the icing.

place the top on and cover the top with the other 3rd then sprinkle with coconut.

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