125 g butter, softened
200 g castor sugar
1 lemon, rind finely grated
2 eggs, lightly beaten
180 g self-raising flour
250 ml milk
125 ml dedicated coconut
LEMON SOUR CREAM ICING:
180 g icing sugar
65 ml sour cream
1 lemon, runs finely grated
125 ml coconut, for topping
Preheat oven to 180 degrees. Line square cake tins.
Using an electric beater, beat butter until light and fluffy.
Add sugar gradually. Making sure sugar dissolves.
Add in lemon rind and half the eggs. Beat well. Add remaining egg.
Gently stir in the flour, milk and coconut. Don’t over mix.
Spoon into prepared pans.
Bake for 40 minutes or until skewer comes out clean.
Allow cake to cook for 10 minutes.
Sift sugar into bowl. Add sour cream and lemon rind. Stir till we’ll
Pour over cake. Allow to set. Cut into squares.
Sprinkle with lemon rind and toasted coconut.