Ingredients

The following ingredients have 4 Servings
  • 1½ cups (185 g/6 oz) self-raising flour
  • 1/2 cup (45 g/1½ oz) desiccated coconut
  • 1 tablespoon grated lemon rind
  • 1 cup (250 g/8 oz) caster sugar
  • 125 g (4 oz) unsalted butter, melted
  • 2 eggs
  • 1 cup (250 ml/8 fl oz) milk
  • 1½ cups (185 g/6 oz) icing sugar, sifted
  • 1 cup (90 g/3 oz) desiccated coconut
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup (60 ml/2 fl oz) lemon juice

Instruction

  • <p><strong>1.</strong> Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a deep 20 cm (8 inch) round cake tin and line with baking paper.</p> <p><strong>2.</strong> Sift the flour into a large bowl and add the coconut, lemon rind, sugar, butter, eggs and milk. Mix well with a wooden spoon until smooth. Pour into the tin and smooth the surface. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake.</p> <p><strong>3.</strong> Leave the cake in the tin for 5 minutes before turning onto a wire rack to cool completely.</p> <p><strong>4.</strong> For the coconut icing, combine the icing sugar and coconut in a bowl, then add the lemon rind and enough lemon juice to make a stiff but spreadable icing. Spread the icing over the cold cake.</p>