Some of you may remember this cake .. it was the one we all had a bit of down at the Town Farm for Vicki McGregors’ birthday(Vicki from Well Fed Pets). It was a bit of a hit so it would be remiss of me not to share this recipe.
11/2 cups(185g) self-raising flour
½ cup desiccated coconut – lightly toasted
1 tablespoon grated lemon rind
1 cup (250g) caster sugar
125g butter, melted
1 cup(250ml) milk
1/2 jar lemon curd
COCONUT BUTTER ICING
50g butter at room temperature
50g Philadelphia Cream Cheese at room temperature
1 cup icing sugar
squeeze ½ lemon.
Preheat oven to 180C. Lightly grease a round(8 inch) cake tin and line with baking paper. Sift flour into a large bowl and add most of the coconut (keep some for the top of the cake),lemon rind, sugar, butter, eggs and milk. Mix well with a wooden spoon until smooth. Pour into the tin and smooth the surface. Bake for approx. 40 minutes. Leave the cake in the tin for 5 minutes before turning out onto a rack to cool. When cool, slice the cake in half and spread with lemon curd.
For the icing, mix all together with an electric mixer, spread over cake and sprinkle with the rest of the toasted coconut.