Lemon and Coconut Delicious

Serves 4


Ingredients:

50g butter
¾ cup (185g) caster sugar
2 tsp finely grated lemon rind
3 eggs, separated
1 cup (250ml) milk
¼ cup (30g) self-raising flour
2 tbsp desiccated coconut
2 tbsp lemon juice

Method:

• Preheat the oven to moderate 180°C (350°F). Lightly grease four ⅔ cup (170ml) ramekins.
• Place the butter, sugar, rind and egg yolks in a bowl and beat together well. (The mixture won't cream, but it does come together). Use a metal spoon to fold in the milk and sifted flour, then fold in the coconut and lemon juice.
• Using electric beaters, beat the egg whites in a clean dry bowl until soft peaks form. Fold gently into the cake mixture, then spoon into the ramekins. Place the ramekins in a deep baking dish and fill the dish with enough boiling water to come halfway up the sides of the ramekins. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Serve warm.
  

Nutrition per serve:
Protein 8g;
Fat 18g;
Carbohydrate 35g;
Dietary Fibre 0.5g;
Cholesterol 175mg;
1677 kj (400 cal)

Note: Add a twist to this dessert by replacing the lemon with lime.