Dispensary's gluten-free lemon and coconut cake | Otago Daily Times Online News
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Ingredients
- 3 whole lemons, deseeded
- 1 cup caster sugar
- 5 eggs
- 3 cups ground almond
- 1 cup shredded coconut
- 2 tsp baking powder
- ¼ cup caster sugar
- juice of 2 lemons
- 100ml water
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