This is my mother’s recipe to serve during Sunday bean feasts. It is a light tasteful dessert; that is if you like coconut.

Ingredients: 5 eggs, 1 cup of white sugar, 1 cup of corn oil, ½ cup of milk, 1 ½ cup of all purpose flour combined with 1 ½ cup of shredded dry coconut and 3 tsp of baking powder, 1 lemon zest, ½ espresso cup of liqueur of your preference

Ingredients for the finishing: syrup of 1 cup of white sugar and 1 ¼ cup of water, 1 handful of shredded dry coconut. Optional: serve with an ice-cream of your preference; I used vanilla with mastic flavour

On to the preparation: in a deep bowl I mix with the mixer eggs and sugar. Then I add the corn oil. I add the milk. I lower the speed of the mixer and add the mixture of flour-coconut-baking powder. In the end I add the zest and the liqueur.

Pour the mixture in a medium pyrex 35x20. Bake in the oven for 35-40’, at 160C. Check if it is ready by inserting a knife in the middle of the mixture. If it comes out clean, the cake is ready.

Take your cake out of the oven and let it cool down.

Prepare the syrup by combining the sugar and the water in a small pot and let the sugar melt.

While the syrup is warm and the cake is cold, pour slowly the syrup on the entire surface of the cake. Sprinkle some shredded dry coconut on top.

Serve with a nice ice-cream!