Lemon And Coconut Polenta Cake

• 1 1/8 cups unsalted butter
• 2/3 cup salted butter
• 3 1/3 cups caster sugar
• 1 13/16 cups ground almonds
• 2 1/2 cups desiccated coconut
• 5 eggs
• 1 7/8 cups polenta
• 2 lemons
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 lemon
• 1 2/3 cups icing sugar
• 6 3/4 tablespoons double cream
• 1 1/16 cups almond flakes

1. Make yourself a cup of tea and roll up your sleeves, be brave as this is where you will get a case of popeye arm. Pre heat the oven to 180C.
2. Cream together the sugar and the butter (a bit of a cardiac special this one)
3. Beat the eggs in a cup and whisk into the mix with the vanilla extract.
4. Grate the zest from two lemons into the mixture, then add the juice from both.
5. Whisk away and stir in the ground almond, desiccated coconut and polenta.
6. Add the baking powder.
7. Grease a 12" tin or line if you have some baking paper.
8. Mixture into the tin and then in the oven for 1 to 1 1/2 hours. If you find that the top is browning up but the middle is still not done pop some tin foil over the top for the remaining time.
9. For the icing mix the icing sugar with the juice of one lemon and the double cream then spread over the cake so it falls down the sides. If your icing is too dry add more cream.
10. Toast the almond flakes lightly then leave to cool, sprinkle over the top of the cake.

unsalted butter, butter, caster sugar, ground almonds, coconut, eggs, polenta, lemons, baking powder, vanilla, lemon, icing sugar, double cream, almond flakes

Taken from www.yummly.com/recipe/Lemon-And-Coconut-Polenta-Cake-1662007 (may not work)