Lemon coconut cake

Preheat oven if using one, to 180°c. Butter and flour two tins

If you don't have cake and pastry flour, measure two and half cups all purpose flour then remove 5TBS of the flour replacing it with cornstarch. (For every cup remove 2 TBS)

Sift flour, baking powder, salt. Whisk in sugar and lemon zest. Cut butter into small pieces and whisk in flour till crumbly

In a separate bowl mix milk, eggs, oil, essence, lemon juice. Whisk well

Add the liquid to the flour mixture. Whisk first at low speed then increase speed till well combined. Divide batter equally and bake for 30-40mins. Check with a skewer for readiness. Allow the cakes to cool at least 10mins in pan then take out and allow to cool completely

Sift icing sugar into a bowl. Add butter and whisk together till pale

Add essence and lemon juice. Whisk well. Use this to ice the cooled cake and top with coconut flakes. I only decorated one