Coconut cake with lemon sour cream icing

[mitchelsy]

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

1. 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.
2. 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.
3. 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.
4. 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.