Lemon Coconut Cake

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Recipe's preparation

Lemon Coconut Cake

Preheat oven to 170°C. Grease a 21cm (base measurement) cake tin with melted butter.
Line the base with non-stick baking paper.

Add the butter, sugar and half of the lemon rind.


Mix 3 minutes - Speed 4 until pale and creamy.


Add the eggs, one at a time,
2 minutes - Speed 4 until incorporated

Scrape down the bowl.

Add desiccated coconut, flour, lemon juice and milk.

2 minutes - Speed 3

Pour mixture into the prepared pan and smooth the surface.

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.

Wash and dry bowl.

ICING

Place reserved lemon rind in the bowl.
Speed 10 - 10 seconds. Set aside.

Place sugar in the bowl - mill 10 seconds - speed 10, add boiling water and vanilla.

30 seconds - speed 3 until combined

Drizzle over the cooled cake and sprinkle with coconut and reserved lemon rind.

Serve.