Ingredients – Cake :

1 cup milk
½ cup butter
4 eggs
1 cup castor sugar
1 ½ cups flour
½ cup corn flour
4 tsp baking powder
pinch of salt
few drops of lemon essence

Method :

– Heat the milk and butter to a boiling point. Beat eggs and castor sugar till light and fluffy. Add the lemon essence.
– Add dry ingredients to the egg mixture.
– Add the milk mixture to the egg mixture. Fold in lightly.
– Pour into 2 sandwich pans and bake in a 180-degree pre-heated oven for 20 minutes
– Cool. Slit the cakes in half.

Custard :

5 tbsp custard powder
3 cups milk
1 cup sugar
½ cup coconut
½ tsp lemon essence
½ cup butter
grated coconut

Method :

– Mix the custard with some milk and add to the rest of milk with sugar, essence and coconut.
– Bring to a boil and when it thickens, add the butter to it.
– Sandwich the cakes with the custard. Put on the sides and on top.
– Sprinkle freshly grated coconut on the sides and on top.