This is a perfect recipe to make the day ahead of a special occasion.
Crust
1 cup plain flour
1 teaspoon baking powder
1 teaspoon baking powder
1 cup caster sugar
125 g butter, melted
1 cup desiccated coconut
1.
Preheat the oven to 180 degrees Celsius. Line a 20 cm round cake tin with baking paper (including the sides).
2.
Place all the ingredients in a large bowl and mix until well combined.
3.
Press the mixture into the base and up the sides of the cake tin.
4.
Place in the oven and bake for 10 minutes. While the crust is baking, start working on the filling.
Filling
500 g cream cheese, softened
3/4 cup caster sugar
Juice of 2 lemons
Grated rind of 2 lemons
3 eggs
1.
Preheat the oven to 150 degrees Celsius.
2.
With an electric mixer, beat the cream cheese, sugar and lemon rind together until smooth.
Add the eggs, beating until combined. Add the lemon juice and beat for a further minute. Pour the mixture onto the crust.
3.
Bake for 50 minutes or until the filling is just set. Cool with a tea towel over the tin, to prevent cracks. Place the cake in the fridge until cold.
Sift the cake with icing sugar and serve with cream.
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