Coconut Almond Cake

200g Almond Meal

zest of one lemon

40g Self Raising Flour

45g dessicated coconut

Pinch of salt

6 eggs separated

165g white sugar

Place the almond meal, flour and salt in a bowl and mix thoroughly. Beat egg yolks and sugar in bowl until creamy (About 5 minutes). Fold through the zest, coconut and flour mixture. Beat the egg whites in a separate bowl until peaks form. Fold through the nut batter.

Spread into 23cm well-greased cake tin and bake in a pre-heated oven (180º) for about 40 minutes. Leave in tin for about 10 minutes before turning onto wire rack or plate.

Icing

1 Teaspoon vanilla essence

Juice ½ lemon

20gm melted butter

Hot water as required

200gm soft icing sugar

Mix all ingredients. If too thick add hot water no more than 1 dessertspoon at a time.  Use a knife to spread over cooled cake. Dip knife in hot water occasionally to aid spreading.