This was raved over in our first taste testing sessions. It’s very simple and tastes wonderful.

100g softened butter

¾ cup sugar

2 eggs

1 ¼ cups Gluten Free Cake and Biscuit mix

¼ cup desiccated coconut

3 level tsp Gluten Free Baking Powder

150ml milk

2 tsp finely grated lemon rind

Topping: Mix together ¼ cup of sugar and ¼ cup lemon juice

Grease and line with paper the bottom of a loaf tin.

Cream butter, sugar and lemon rind.

Add eggs one at a time, beating well after each addition.

Add dry ingredients then milk and mix well.

Spread evenly in loaf tin.

Bake at 180º for 45 – 60 minutes, until firm and golden brown.

Immediately pour over the lemon juice and sugar mix, while the cake is still hot. You may not want to use the full amount of topping – this is a matter of personal preference!

Leave to cool in the tin, then remove to a rack or plate.