Coconut cake with lemon sour cream icing

Ingredients (serves 8)
125g butter, softened
1 cup caster sugar
1 large lemon, rind finely grated
2 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted


1 cup 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
Method
Preheat oven to 180°C. 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 half the egg. Beat well. Add remaining egg and beat until well combined.
Using a large metal spoon, gently stir flour, milk and coconut into butter mixture (do not over-mix). 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 completely.
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.
Notes & tips
Tip: You could decorate the cake with toasted coconut, if desired.
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Source
Super Food Ideas - May 2006, Page 81
Recipe by Michelle Noerianto

Posted in: Cakes