Serves: 10–12 people
- 450g soft butter
- 450g caster sugar
- 6 large free-range eggs
- 425g desiccated coconut
- 250g ground almonds
- 1.5 tsp baking powder
- Pinch of salt
- Zest and juice of 1 lemon
- Vanilla pod, split and seeds scraped out
1.Preheat the oven to 180°C
2.Grease a large rectangular ovenproof dish (approx. 40 x 26cm).
3.Beat together the butter and castor sugar until it becomes light and creamy. Add the eggs, one at a time, beating well after each addition.
4.Mix together the coconut, ground almonds, baking powder and salt and fold into the creamed mixture, together with the lemon zest and juice, and the vanilla seeds.
5.Bake for 35 minutes, or until cooked through. Cut into squares and allow to cool.
Sweet white wine complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Photography by C&D Heierli • Recipes by Diane Heierli