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

Buttercream 

150g softened butter

250g icing sugar

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 250g icing sugar until light and fluffy. 

Spoon into a disposable piping bag, snip of the end and pipe in rings over the lemon curd, sandwiched together with the top sponge. Enjoy X