Madeira Cake Recipe Infused with Coconut

My Madeira cake recipe is infused with coconut yet still has the beautiful lemon flavour which is moist and spongy in texture.

Taking only 35 minutes to cook this Madeira cake recipe takes only half the time of a traditional Madeira cake recipe to bake.

My cake recipe uses xylitol instead of sugar so my cake is sugar free.

I cooked this cake today and there is only cake crumbs left, it is a very tasty cake indeed!

Ingredients for Jeenas Kitchen Madeira Cake with Coconut Recipe
4oz Self Raising Flour
4oz Sunflower Margarine
3oz Xylitol (or 3-4 ounces caster sugar)
1 Small lemon
1oz Fine Cornmeal/Polenta
2 Eggs
1oz Unsweetened Desiccated Coconut

'note...After the cake is cooked you can brush the top of the cake with fresh lemon juice and sprinkle with coconut if desired, you can even sprinkle on a little lemon zest for decoration.'

How to make Jeenas Kitchen Madeira Cake with Coconut

Cream together the margarine and xylitol until light and fluffy.

Add the zest of one small unwaxed lemon and squeeze in approximately 1-2 tablespoon of fresh lemon juice.

Add eggs, flour and coconut.

Mix very well.

Pour Madeira cake batter into a small greased and floured tin.

Place into a hot oven at 180C cook for 35-40 minutes or until golden and spongy to the touch.

Do not open the oven door for at least 25-30 minutes or else the cake will sink.