Ingredients Jump to Instructions ↓

  1. 1 1/4 cups self-raising flour

  2. cup custard powder

  3. 1 cup caster sugar

  4. cup desiccated coconut

  5. 1 tablespoon grated lemon rind

  6. 1 cup milk

  7. 120g butter, melted

  8. 2 eggs

  9. Coconut icing

  10. 1 1/4 cups icing sugar

  11. 2 tablespoons lemon juice

  12. teaspoon grated lemon rind

  13. 1/3 cup shredded coconut

  14. Lemon zest, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180C. Lightly grease a 20cm-round cake pan and line the base with baking paper.

  2. Sift flour and custard powder together in a large bowl. Stir in sugar, coconut and rind. Add milk, butter and eggs. Using an electric mixer, beat for 2-3 minutes until smooth. Do not over-beat.

  3. Pour mixture into prepared pan. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.

  4. Coconut icing. Sift icing sugar into a heat-proof bowl. Stir in juice and rind. Mix until smooth. Place over a saucepan of simmering water and heat gently, stirring until mixture is of spreadable consistency.

  5. Spread icing over cooled cake. Sprinkle with shredded coconut. Serve topped with lemon zest.

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