Corny Lemon Cake with Coconut Icing
Ingredients:
Cake
1 C. All purpose flour
1 C. Sorghum flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/3 C. Cornmeal
1 C. Water
1/4 tsp. Salt
1/4 C. Butter
3 Lemons, juice and zest
4 Egg yolks
1 C. Granulated sugar
Icing
1 C. Fine shred coconut
2 Tbsp. Granulated sugar
1/2 C. Lemonade
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease and flour a 13" by 9" by 2" baking pan. Set aside
3. Grate lemon rind into a bowl and ream lemon juice from the lemons. Set aside
4. Cook cornmeal in boiling salted water stirring constantly until nicely thickened.
5. In a frying pan cook cornmeal and stir with butter until butter melts and cornmeal becomes gelatinous. Set aside
6. Separate egg yolks from whites and set whites aside for future use in a recipe
7. In a large mixing bowl beat egg yolks with an electric mixer on medium speed until thick and lemon coloured
8. Add sugar to yolks and continue to beat with electric mixer on medium speed until thick and creamy
9. Mix in lemon juice and zest and beat until mixture is runny and smooth
10. Blend flours, b. powder and b. soda together in a small bowl. Add to wet mixture and mix until just combined.
11. Pour cake batter into prepared baking dish and bake for 35 minutes in preheated oven
12. Remove from oven and allow to cool before applying icing to cake
13. Mix lemonade, coconut and granulated sugar together. Spread over cooled cake
15 to 20 squares
