Recipe Index

Ingredients

• 1 cup plain flour
• 3/4 cup desiccated coconut, unsweetened
• 1 tsp baking powder
• 1/8 tsp fine salt
• 4½ oz unsalted butter, softened
• 3/4 cup caster sugar
• 2 large eggs, at room temperature
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup full-fat milk, at room temperature
• 2 cups icing sugar, sifted
• 7–8 tsp lemon juice, for the icing
• 2 tbsp desiccated coconut, for sprinkling

Method

1. Preheat the oven to 350°F. Grease a 7¾ in square cake pan and line the base and sides with baking paper, leaving an overhang for lifting out.
2. Whisk the flour, coconut, baking powder and salt together in a bowl.
3. In a separate large bowl, beat the butter and sugar with electric beaters for about 2 minutes until pale and fluffy.
4. Beat in the eggs one at a time, mixing well after each, then beat in the lemon zest, lemon juice and vanilla.
5. Fold in half the flour mixture, then the milk, then the remaining flour mixture, mixing just until combined.
6. Scrape the batter into the pan, smooth the top, and bake for 28–32 minutes until golden and a skewer inserted in the centre comes out clean.
7. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
8. For the icing, stir the icing sugar with the lemon juice a teaspoon at a time until you have a thick but spreadable consistency — add the juice gradually, as it turns runny very quickly.
9. Spread the icing over the cold cake, sprinkle with the extra coconut, and leave for 20 minutes to set before cutting into 16 squares.

Prep: 20 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data