Coconut and Lemon Cake

This is very easy and yummy lemon cake, especially beginners like me... however you can use loaf tin as well.
Coconut and Lemon Cake

• 1 cup (185 gr) self rising flour


• 1/2 cup desiccated coconut


• 1 table spoon lemon Rind


• 1 cup (250 gr) caster sugar


• 125 gr unsalted butter, melted


• 2 eggs


• 1 cup (250 ml) milk

Coconut icing:

• 1 1/2 cups (185gr) icing sugar, sifted


• 1 cup (90gr) desiccated coconut


• 1/2 teaspoon lemon rind


• 1/4 cup (60 ml) lemon juice

Method:

1. Preheat the oven to 180 degrees. lightly grease a deep 20 cm (8 inch) round cake tin.


2. Sift the flour into a large bowl and add the coconut, lemon rind, sugar, butter, eggs, and milk. Mix well with a wooden spoon until smooth.


3. Pour into the tin and smooth the surface.


4. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake.


5. Leave the cake in the tin for 5 minutes before turning onto a wire rack to cool completely.


6. For the coconut icing, combine the icing sugar and coconut in a bowl, then add the lemon rind and enough lemon juice to make a stiff but spreadable icing. Spread the icing over the cold cake.