Lemon Coconut Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)

Cake
Melted butter, to grease
200g butter, chopped, at room temperature
215g (1 cup) caster sugar
1 tbs finely grated lemon rind
2 eggs
65g (3/4 cup) desiccated coconut
30g (2 cups) self-raising flour
125ml (1/2 cup) fresh lemon juice
60ml (1/4 cup) milk

Topping
150g (1 cup) icing sugar mixture, sifted
1 1/2 tbs hot water
1/2 tsp vanilla extract
30g (1/2 cup) flaked coconut

Method
1. Preheat oven to 170°C. Grease an 11 x 21cm (base measurement) loaf pan with melted butter. Line the base with non-stick baking paper.
2. Use an electric beater to beat the butter, sugar and lemon rind until pale and creamy. Add the eggs, one at a time, beating well after each addition.
3. Stir the desiccated coconut into the egg mixture. Fold in the flour, lemon juice and milk, in alternating batches, until just combined. Spoon mixture into the prepared pan and smooth the surface.
4. Bake cake in oven for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in pan for 5 minutes before turning onto a wire rack to cool completely.
5. Combine the icing sugar, water and vanilla in a bowl. Drizzle over the cake and sprinkle with flaked coconut. Serve.

Notes & tips
Note: You can make this recipe the night before. Store in an airtight container.