- 2 3/4 cups gluten free self raising flour
- 250gm butter at room temperature
- 2 tsp vanilla essence
- 2 cups caster sugar
- 4 eggs
- 3/4 cup custard powder
- 1 cup milk
- Preheat oven to 160’C and line a square baking tin.
- Mix all ingredients in a bench mixer and mix on medium speed until cake batter is combined.
- Pour cake batter into prepared tin and bake for approximately 1 hour or until cooked through.
- Decorate with lemon icing and sprinkle with coconut.
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