Coconut Cake with Lemon Sour Cream Icing
A pot of of tea and a slice of this delicious cake. Perfect for a Sunday afternoon tea!
125g butter, softened
1 cup caster sugar
Juice and rind of 1 lemon
2 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1 cup coconut milk
1/2 cup desiccated coconut
Lemon sour cream icing
1 1/2 cups icing sugar mixture
1/4 cup sour cream
1 lemon, rind finely grated
Preheat oven to 180°C/160˚C fan-forced. Grease a 6cm deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Using an electric mixer, beat butter until light and fluffy. Add sugar, 1 tablespoon at a time, beating
until sugar is dissolved. Add lemon rind and juice and 1 egg. Beat well. Add remaining egg and beat
until well combined.
Using a large metal spoon, gently stir flour, coconut milk and coconut into butter mixture. Spoon
mixture into prepared loaf pan. Smooth surface. Bake for 50 minutes or until a skewer inserted into the
centre comes out clean. Allow cake to cool for 10 minutes in pan. Lift onto a wire rack to cool
Make lemon icing: Sift icing sugar into a bowl. Add sour cream and lemon rind. Stir until well combined. Pour icing over cake. Allow to set. Serve.