Indulge in a fancy and exciting dessert this fine day. This peanut-lemon coconut cake is easy to make and we promise, the cake will disappear from your plate sooner than you think. If you are into citrusy and nutty flavors this is definitely for you. Enjoy!
Ingredients
1 cup + 3 tablespoons flour
4 tablespoons icing sugar + extra for dusting
1/2 cup blanched peanuts (finely crushed)
1 tablespoon lemon zest (from one lemon)
Lemon juice from one lemon
8 tablespoons margarine
2 eggs
4 tablespoons sugar
2 tablespoons desiccated coconut
1/2 teaspoon baking powder
Method
- In a bowl, combine 1 cup flour, 4 tablespoons icing sugar, peanuts and 1 teaspoon lemon zest.
- Add margarine and mix for 2-3 minutes until well combined. Press into a greased and floured baking tin (15 cm diameter) Bake at 160 degrees celcious for 25 minutes. This will be your crust.
- Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon zest and juice, 3 tablespoons of flour and baking powder.
- Remove the crust after the 25 minutes and pour the mixture over the hot crust.
- Bake until light golden brown for 25 minutes. Cool on a wire rack.
- Dust with icing sugar and decorate with grated lemon zest and whole peanuts. Serve and enjoy in room temperature or chilled.
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