Lemon and coconut polenta cake
By: Georgie McGahey
Published: Saturday, April 5, 2014 - 1:49pm

Ingredients




250g unsalted butter
150g salted butter
400g caster sugar
200g ground almonds
200g desiccated coconut
5 eggs
220g polenta
2 lemons
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
For the icing you will need:
1 lemon
200g icing sugar
100ml double cream
100g almond flakes

Preparation

1 Make yourself a cup of tea and roll up your sleeves, be brave as this is where you will get a case of popeye arm. Pre heat the oven to 180C. 2 Cream together the sugar and the butter (a bit of a cardiac special this one) 3 Beat the eggs in a cup and whisk into the mix with the vanilla extract. 4 Grate the zest from two lemons into the mixture, then add the juice from both. 5 Whisk away and stir in the ground almond, desiccated coconut and polenta. 6 Add the baking powder. 7 Grease a 12" tin or line if you have some baking paper. 8 Mixture into the tin and then in the oven for 1 to 1 1/2 hours. If you find that the top is browning up but the middle is still not done pop some tin foil over the top for the remaining time. 9 For the icing mix the icing sugar with the juice of one lemon and the double cream then spread over the cake so it falls down the sides. If your icing is too dry add more cream. 10 Toast the almond flakes lightly then leave to cool, sprinkle over the top of the cake. 11 This is a serious cake and although it is very light and fluffy one slice goes a long way. Even I have struggled to make my way though a not too substantial slice whilst I write.

About

Although not natural bed fellow this lemon and coconut polenta cake is packed full of succulent flavour but be warned, this is not for the cholesterol conscious of you out there.