LEMON COCONUT CUSTARD CAKE

Ingredients:

1. 11/4 cup self-raising flour
2. 1/4 cup custard powder
3. 1 cup caster sugar
4. 1/2 cup desiccated coconut
5. 1 tablespoon grated lemon rind
6. 1 cup milk
7. 12 og butter, melted
8. 2 eggs

Coconut icing:

1. 11/4 cups icing sugar
2. 2 tablespoons lemon juice
3. 1/2 teaspoon grated lemon rind
4. 1/3 cup shredded coconut
5. Lemon zest, to serve

Method:

1. Preheat the oven to moderate, 180 degree centigrade. Lightly grease a 20 cm round cake pan and line the base with baking powder.
2. Sift flour and custard powder together in a large bowl. Stir in sugar, coconut and rind. Add milk, butter and eggs. Using an electric mixer, beat for 2-3 minutes until smooth. Do not over beat.
3. Pour mixture into prepared pan. Bake for 35-40 minutes until a skewer inserted in the center comes out clean. Cool in pan for 5 minutes before turning into a wire rack to cool completely.
4. Coconut icing. Sift icing sugar into a heat-proof bowl. Stir in juice and rind. Mix until smooth. Place over a saucepan of simmering water and heat gently, stirring until mixture is of spreadable consistency.
5. Spread icing over cooled cake. Sprinkle with shredded coconut. Serve topped with lemon zest.