I cooked this cake today and there is only cake crumbs left, it is a very tasty cake indeed!
Ingredients for Jeenas Kitchen Madeira Cake with Coconut Recipe 4oz Self Raising Flour 4oz Sunflower Margarine 3oz Xylitol (or 3-4 ounces caster sugar) 1 Small lemon 1oz Fine Cornmeal/Polenta 1oz Unsweetened Desiccated Coconut
'note...After the cake is cooked you can brush the top of the cake with fresh lemon juice and sprinkle with coconut if desired, you can even sprinkle on a little lemon zest for decoration.'
How to make Jeenas Kitchen Madeira Cake with Coconut
Cream together the margarine and xylitol until light and fluffy.
Add the zest of one small unwaxed lemon and squeeze in approximately 1-2 tablespoon of fresh lemon juice.
Add eggs, flour and coconut.
Mix very well.
Pour Madeira cake batter into a small greased and floured tin.
Place into a hot oven at 180C cook for 35-40 minutes or until golden and spongy to the touch.
Do not open the oven door for at least 25-30 minutes or else the cake will sink.
Leave the Madeira and coconut cake in the cake tin for 5-10 minutes before removing it and leaving the cake to cool.
Your lemon Madeira and coconut cake will have cracks on the top, this is how it is supposed to be.
Slice and enjoy Jeenas delicious lemon Madeira and coconut cake recipe.
