Ingredients
1 ¾ cups self-raising flour
½ cup desiccated coconut
2/3 cup caster sugar
2 teaspoons finely grated lemon rind
125g unsalted butter, melted
2 eggs
1 cup lemon squash soft drink
½ cup sour cream
Extra 2 tablespoons desiccated coconut
FROSTING
75g unsalted butter, chopped, at room temperature
2 tablespoons lemon curd
1½ cups icing sugar mixture
2 tablespoons lemon juice
Method
-
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
-
Combine flour, coconut, sugar, rind, butter, eggs, lemon squash and sour cream in a large bowl of an electric mixer. Beat on a low speed until just combined.
-
Increase speed to medium to high. Beat for a further 1 to 2 minutes, or until thick and smooth, scaping down side of bowl. Pour into prepared pan. Smooth over top.
-
Cook in a moderately slow oven (160C) for about 30 minutes or until light golden and firm to touch. Remove. Cool in pan for 20 minutes. Turn out onto a wire rack to cool completely.
-
To make frosting, beat butter and curd in a small bowl of an electric mixer until pale and creamy. Beat in sugar and juice, in two batches. Continue beating until fluffy.
-
Spread frosting over top of cake. Sprinkle with extra coconut. Cut into pieces.
TIP! Frosted cake can be made up to three days ahead. Store in an airtight container.
