Seed and Coconut Cake

This is a cake for those people who like breakfast cereal with their afternoon tea. I.e., no one ever. Now, I'm not averse to the occasional dinner of Weet-Bix or porridge, depending on my levels of lazy, but to go to such effort to include cereal with an afternoon tea food group? No. The cornflakes did not add anything to what is a lovely, simple poppyseed cake, with a hint of citrus. To make this again, I'd leave the coconut, jam and cornflake topping off. Rendering this Coconut and Seed Cake, a Seed Cake.

The photograph of the cake also makes me think of Pac Man. 

Seek and Coconut Cake

60 g. butter

4 tbsp. sugar

1 egg

½ cup milk 

1 cup flour

1 tsp. lemon rind

2 tsp. poppy seeds

Pinch salt

Preheat oven to 160°C.

Cream butter and sugar. Add egg and milk mixing until smooth, then add sifted flour, poppy seeds, lemon rind and salt. Pour into greased and lined cake tin, then add topping. 

Topping

⅓ cup shredded coconut 

¾ cup cornflakes

3 tsp. apricot jam

Mix apricot jam and coconut together, then stir through with cornflakes and spread on top of cake. 

Bake for 30-35 minutes.

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For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.