2 tbsp lemon juice
150g unsweetened dessicated coconut
2 tsp baking powder
1 tbsp vanilla
I didn’t have enough coconut, so I changed it to 75g coconut and added an extra 25g of semolina and flour.
Preheat oven to 360°F.
Heat the water, sugar, and lemon juice over medium heat until dissolved.
Combine the dry ingredients in a bowl.
Melt the butter and combine with the milk and vanilla.
Mix the wet ingredients into the dry and combine.
Line a 13″x9″ baking tin with parchment and press the batter into the tin.
Bake for 30-40mins or until golden brown on top.
After baking, pour the syrup over the cake and set aside to soak in.
Prepared, tried and tested by: Corlea Smit
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