How To Make Fast Lemon And Coconut Cake

 

The ingredients

1.    125 g butter (brought to room temperature)

2.    1 cup sugar

3.    rind lemon (finely grated)

4.    2 egg

5.    1/2 cup desiccated coconut

6.    1 3/4 cup self-raising flour

7.    1 cup milk

The method

1.    Preheat oven to 180C (160C fan forced).

2.    Spray a 23cm ring tin with oil spray and wrap central funnel with baking paper.

3.    Using a food processor with processing blade, add butter, sugar, rind and eggs to bowl. Process until combined.

4.    Add coconut, flour and milk and process for approximately 5 seconds until just combined. Do not overmix.

5.    Place in prepared tin and bake for 40-50 minutes, checking at 40 minutes.

6.    Stand for 5 minutes before gently turning out.

7.    Drizzle with lemon icing when cooled.