INGREDIENTS
3 extra large eggs
250 ml sugar
125 ml cooking oil
250 ml self-raising flour
175 ml plain yoghurt
125 ml dessicated coconut
60 ml poppy seeds
Lemon Icing
30 ml butter
375 ml icing sugar
5 ml grated lemon rind
30-45 ml fresh lemon juice
METHOD
- Beat eggs and sugar until light and fluffy.
- Add oil and beat well.Sift flour and yoghurt, coconut and poppyseeds.
- Pour into a greased 20 cm x 24 cm tin. Bake in a preheated oven at 180°C for 35 to 40 minutes.
- Leave to cool in a container.
- For icing- Cream butter, icing sugar and rind together.Add enough juice to mixture to make it light and creamy, and of a spreadable consistency. ice the top of the cake and cut into squares.
