Julie’s Australia Day coconut cake

SERVES 16 PREP AND COOK TIME 1 HOUR 30 MINUTES 250g unsalted butter, at room temperature

2 cups (440g) caster sugar

4 eggs

2 tablespoons finely grated lemon rind 1 cup (80g) desiccated coconut

3 cups (450g) self-raising flour

2 cups (500ml) milk

⅓ cup (80ml) lemon juice

⅓ cup (25g) moist coconut flakes COCONUT ICING

3 cups (480g) icing sugar mixture, sifted 2 cups (160g) desiccated coconut 2 teaspoons finely grated lemon rind ½ cup (125ml) lemon juice, approximately

1 Preheat oven to 170°C (150°C fan-forced). Grease and line the base and side of an Australia-shaped cake pan (28cm x 26cm/3.5-litre capacity) and a 10cm round cake pan.

2 Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

3 On low speed, fold through lemon rind and coconut, then add half the flour and half the milk; stir through gently. Add the lemon juice, then remaining flour and milk.

4 Pour batter into prepared cake pans. Bake the small pan for about 25 minutes and large pan for about 45 minutes or until golden and cooked when tested with a skewer. Cool cakes in pans for 10 minutes, then turn onto a wire rack to cool.

5 COCONUT ICING In a large bowl, combine the icing sugar mixture, coconut and lemon rind with half of the lemon juice. Add remaining lemon juice, a little at a time, until a spreadable consistency.

6 When the cake is completely cold, cut small cake into the shape of Tasmania. Position cakes on a large board or cake plate. Top cakes with Coconut Icing and sprinkle with coconut flakes.

Uniced cake suitable to freeze. Not suitable to microwave.