Coconut, desiccated (dried), is easily found finely desiccated, in threads or flaked, and all three variations can be used in this recipe. Lemon is a flavour friend to coconut, but orange, or even mandarin, would make a delicious partner. Coconut is not a nut; it is a drupe - like the cherry - and is best kept, once dried in any form, in the fridge or freezer, as the dried meat contains high levels of oil and is susceptible to rancidity of left in a warm cupboard.

Ingredients

• 175 grams butter, softened
• ¾ cup caster sugar
• 1 teaspoon vanilla essence
• grated rind of 1 lemon
• 3 eggs (2 separated, 1 whole)
• 1½ cups flour, sifted
• 2 teaspoons baking powder
• ¼ cup milk
• ½ cup caster sugar
• 1 cup desiccated coconut

Method

1. Set the oven rack just below the centre of the oven. Preheat the oven to 180ºC. Lightly grease, flour and line a 20cm round or square cake tin.
2. Beat the butter, first measure of sugar, vanilla essence and lemon rind together in a large bowl until light and creamy.
3. Beat 2 egg yolks and 1 whole egg into the creamed mixture.
4. Fold the sifted flour and baking powder into the creamed mixture alternately with the milk.
5. Turn the mixture into the prepared cake tin.
6. In a clean bowl, beat the 2 egg whites until they are stiff but not dry. Add the second measure of sugar and beat until dissolved. Stir in the coconut and spread the mixture on top of the cake.
7. Bake in the preheated oven for 40-45 minutes or until a skewer inserted comes out clean. Be careful as the centre takes a long time to cook. Stand in the tin 10 minutes before turning out onto a cake rack to cool.
8. Store in an airtight container.

Cooks Tips

Egg whites will gain greater volume if they are at room temperature before being whisked.