Coconut & Lemon Torta Cake

6 Eggs
275g Castor Sugar
2 tbsp GF Coconut (grated)
1 Lemon - juiced and grated
150g Potato flour
1 tsp GF Baking powder

Preheat oven 180° C. Grease a 24-26 cm round cake tin. Beat egg yolks with sugar, lemon juice, coconut and rind until thick and light in colour. Add potato flour and baking powder then beat thoroughly. Beat egg whites and fold into mixture. Bake for approx 55 minutes. Cool.

Filling
300 ml cream
225 g Lemon butter (Lemon Curd)

Whip cream and add lemon butter. Cut cake in two and fill. Whip some extra cream to decorate top accordingly.