Ingredients:

125g butter

2 teaspoons grated lemon rind

3/4 cup castor sugar

3 eggs, separate

1/2 cup coconut

1/4 cup packaged ground almonds

2 tablespoons lemon juice

2 1/2 cups white self-raising flour

200g carton plain yoghurt

HONEY SYRUP.

1 medium lemon

1/2 cup honey 

Directions:

Grease 20cm baba pan or bar cake pan. Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in egg yolks one at a time. Transfer mixture to large bowl, stir in coconut, almonds and juice, then sifted flour and yoghurt in 2 batches.

Beat egg whites in small bowl until soft peaks form, fold into cake mixture. Pour into prepared pan, bake in moderate oven for about 1 hour or until firm. Spoon hot syrup mixture over hot cake; cool in pan.

Honey Syrup: Remove rind from lemon, cut rind into small pieces. Squeeze juice from lemon; you will need 1/2 cup juice. Combine rind with juice and honey in small saucepan, stir over low heat until honey is melted; do not boil. 

Enjoy