Coconut cream cake
Ingredients
- juice of 1 lemon
- 50g desiccated coconut
- 200ml carton coconut cream
- 85g fine or medium polenta
- 2 level tsp baking powder
- 140g butter at room temperature
- 140g golden caster sugar
- finely grated zest of ½ lemon
- 140g plain flour
- 2 tbsp toasted desiccated coconut
- 140g icing sugar, sieved
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