| Cook Time | 50 minutes |
| Servings | serves |
Ingredients
- 185 grams Butter at room temperature
- 1 1/2 cups Caster Sugar
- 2 teaspoons Lemon Rind finely grated
- 3 Eggs
- 2/3 cups Milk
- 1/3 cup Lemon Juice
- 2 cups Self Raising Flour
Lemon Coconut Icing
- 2 cups Icing Sugar
- 1 1/3 cups Desiccated Coconut
- 1 teaspoon Lemon Rind grated
- 2 Egg Whites lightly beaten
Ingredients
Lemon Coconut Icing
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Instructions
- Lightly grease base and side of a 22cm round deep cake pan. Line base with baking paper.
- Place butter, sugar and rind in a large bowl. Beat with an electric mixer until creamy. Add eggs, one at a time, beating until combined. Stir in milk into juice in a small jug. Fold flour and milk mixture into egg mixture in two batches. Spread cake batter into prepared pan.
- Cook in moderate oven, 180c, for about 50 minutes or until cooked when tested with a skewer. Leave cake in pan for 5 minutes before turning out onto a rack to cool.
- To make lemon coconut frosting, place icing sugar mixture in a bowl with coconut, rind and egg whites. Using a fork, mix well.
- Spread frosting over cold cake then decorate with lemon slices.
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