I’ll have two tests on Thursday and two papers due this weekend. What I would normally do in these circumstances, when I would be home that is, is to lock myself in the kitchen and start procrastinating by baking and cooking like a madman. I still have to wait 3 more nights until I’m back in my (even though I’m sharing it with 7 others, I like to think it is completely mine) kitchen, so for now I’ll just have to stick with talking about it.
I made this cake last winter on my short visit home and every single person who tasted it was smitten with it. The cake is moist and sticky and the coconut and lemon make it taste fresh and light. Last winter it gave me the feeling that the days were not as cold and dark as they actually were and I’m imagining that when I would eat it in summer, the coconut and lemon would cool me down from the summer heat.
Recipe from My Little Expat Kitchen.
The thing I changed about the recipe is the lemon peel: Instead of peeling the lemon and adding whole pieces of peel to the syrup, I just zested a lemon and added the zest. As a result I had little pieces of zest on top of my cake, but no one seemed to mind.