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Lemon and Coconut Layer Cake

I love a really traditional cake. You know the sort......if it were a person she'd have a pair of ballet pumps, jeans and a cosy jumper. Nothing too flashy and won't ever let you down. Reliable and if you look beyond, actually very beautiful in an understated way.
300g S/R flour
1 tsp baking powder
250g stork/butter
230g caster sugar
50g desiccated coconut
4 eggs
100ml milk
zest of a large lemon or 2 small lemons
3 tbsp of caster sugar mixed with 3 tbsp of desiccated coconut

With either a freestanding machine or hand-whisk mix together flour, baking powder, sugar, coconut and butter, in a jug whisk the milk and eggs and lemon zest together, add half to the flour mixture, then slowly add the second half and mix to combine. 

Spoon into two 8 inch greased sandwich tins, give a little tap on a surface for a nice flat bake. 

Bake at 170 for 20 minutes then sprinkle the coconut and sugar over one of the cakes and continue to bake both for 5-10 more minutes until well baked. 

Leave to cool completely before spreading the bottom sponge (the one without coconut & sugar) with 3 heaped tbsp's of good lemon curd, whip together 150g unsalted softened butter with 300g icing sugar and pipe in rings over the lemon and place the top sponge to finish. Enjoy X