Coconut sponge cake

Directions

1. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat into the butter mixture.

2. Sift all the dry ingredients together, mix in the grated lemon zest and fold into the egg mixture, adding alternately with the syrup and milk.

3. Stir until the mixture is smooth then fold-in the frut and coconut. Divide the batter equally between two 22cm springform cake tins.

4. Bake in an oven pre-heated to 170°C for about 40 minutes, or until the cakes are completely set.

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