Lemon and Coconut Cake

Prep time: 15 mins
Cooking time: 40 mins
Serves: 6-8

Ingredients:

For the cake
220g plain flour 
100g caster sugar
100g brown sugar
1 tsp baking soda 
½ tsp baking powder 
1 tsp salt 
1 tin coconut milk (400ml)
⅓ cup grapeseed or olive oil 
1 tbsp apple cider vinegar
Zest of 2 lemons

For the topping
4 tbsp icing sugar 
Juice of one lemon 
⅓ cup shredded coconut, toasted (to toast the coconut place in the oven at 160°C for 10-15 minutes mixing it around occasionally to ensure an even colour)

Method:

Preheat the oven to 170°C.

Grease and line a 7 inch cake tin. 

Place all of the dry ingredients for the cake in a bowl and whisk to combine. 

Add the remaining ingredients and whisk until well combined. You should have a very smooth slightly runny cake batter, if it’s too thick and the batter is getting stuck in the whisk, add a tablespoon of water. 

Pour the batter into the prepared cake tin and bake for 30-40 minutes or until a skewer inserted in the centre comes out clean. 

Remove from the oven and allow to cool before removing from the tin. 

To make the icing, whisk together the icing sugar and lemon juice until smooth.

Pour the icing over the cooled cake and cover with the toasted coconut.