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Coconut cake with lemon sour cream icing
A lovely Sunday afternoon, a cup of tea or coffee and a slice of this scrumptious cake. Heaven!
Ingredients
- 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
(Source: taste.com)
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