LEMON CAKE & COCONUT FROSTING

SERVES 10. PREP 45 MINS. COOK 1 HR 55 MINS.

INGREDIENTS

• 445g plain flour

• 2 cup sugar

• 2 tsp bicarbonate of soda

• 1 tsp salt

• 1 ½ cups hot water

• ½ cup lemon juice

• ⅔ cup rice bran oil

• 2 tsp apple cider vinegar • Zest of 1 lemon, to serve

METHOD

1. Preheat oven to 180C. In a large bowl, whisk flour, sugar, bicarb soda and salt.

2. Add liquid ingredients and mix until smooth.

3. Line a cake tin with baking paper and pour batter into tin. Bake for 30-45 minutes, or until an inserted knife comes out clean.

4. Meanwhile, prepare the lemon drizzle. Combine sugar, water and lemon juice in a small saucepan and bring to a boil over low heat.

5. Leave cooked cake in tin and use a toothpick to poke holes all over the top. Spoon over lemon drizzle, to taste. Leave to cool in tin.

6. Meanwhile, prepare the

LEMON DRIZZLE

• ¼ cup sugar

• ¼ cup water

• ¼ cup lemon juice COCONUT FROSTING • 270ml coconut cream

• 1 cup margarine (choose dairy-free if want a vegan cake)

• 2 ½ cups icing sugar coconut frosting. In a large saucepan, bring coconut cream to the boil and reduce liquid down until syrupy. Refrigerate to cool.

7. In a mixer, whip margarine until fluffy, add ½ cup of cold, reduced coconut cream and beat until combined.

8. Add icing sugar 1 cup at a time. Only add enough to achieve desired consistency for frosting. 9. Spread the cooled cake with coconut frosting, garnish with lemon zest and serve.

NOTES •

You can substitute 1 cup of flour for coconut.

• If you can, cook the mixture in two cake tins to speed up the process.