Meyer Lemon and Olive Oil Cake
300 gm caster sugar
250 ml (1 cup) milk
250 ml (1 cup) extra-virgin olive oil
Juice and finely grated rind of 3 Meyer lemons
2 tbsp of desiccated coconut
300 gm (2 cups) plain flour, sieved
1 tbsp baking powder
Preheat oven to 180C. Whisk sugar, eggs and a pinch of salt in an electric mixer until thick and pale (3-4 minutes).
Combine milk, olive oil, lemon juice and rind in a large bowl and whisk to combine. Gradually add to egg mixture, whisking until just combined. Fold through flour, coconut and baking powder.
Pour into a cake tin and cook until golden on top and cake does not wobble when moved.
Serve with thick cream.