Coconut Lemon Cake

 Recipe from What's For Lunch, Honey? 

Ingredients

For the cake 

185g all purpose flour
3 teaspoons baking powder
45g shredded dried coconut
1 tablespoon lemon zest
250g sugar
125g butter + more for brushing the cake form, melted
2 eggs
250ml milk

For the Coconut Frosting

185g icing sugar, sieved
90g shredded dried coconut
1/2 teaspoon lemon zest, coarsely grated
60ml lemon juice


Method

Pre-heat oven to 180 degrees C. Brush a round cake pan (20 cm in diameter) with some of the melted butter, then line with baking paper.

In a large mixing bowl sieve the flour and baking powder. Then add the shredded coconut, lemon zest, sugar, eggs, butter and the milk. Using a wooden spoon mix into a smooth creamy mixture.

Fill the dough into the cake pan and bake for 40 minutes, until a slight crust forms on the surface. Take the cake out of the oven and let cool for 5 minutes. Finally, take out of pan and allow to cool completely on a rack.

For the Coconut Frosting

In a smaller bowl, mix the icing sugar and the shredded coconut. Add the lemon zest and pour in enough of the lemon juice to make a stiff, but still spreadable mixture.

Spread the frosting over the surface and the edges of the cake using a metal spatula.

Storing: Stored in an airtight container and in the refrigerator this cake will last for 4 to 5 days.