Lemon Coconut Cake

1 1/2 cups self-raising flour
1/2 cup desiccated coconut
1 tbsp grated lemon rind
1 cup caster sugar
125g butter, melted
2 eggs
1 cup milk

1. Preheat the oven to moderate (180C). Brush a deep, 20cm round cake tin with melted butter or oil. Line the base and side with baking paper

2. Combine the flour, coconut, rind, sugar, butter, eggs and milk in a large bowl and mix well with a wooden spoon until smooth.

3. Pour the mixture into the tin and bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Set the cake aside for 3 minutes before turning onto a wire rack to cool. When the cake is cold, slice in half and fill with lemon curd, then spread with coconut icing and extra coconut to decorate.

Coconut icing
1 1/2 cups icing sugar, sifted
1 cup desiccated coconut
1/2 tsp grated lemon rind
1/4 cup lemon juice
Combine the icing sugar and coconut in a bowl. Add the rind and enough juice to make a stiff but spreadable icing.

Lemon Curd

2 egg yolks
1/3 cup castor sugar
30g unsalted butter
1 tsp grated lemon zest
50 ml lemon juice

Whisk egg yolks and sugar until well combined but not frothy. Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.Stirring constantly, bring to simmering point over a medium-high heat (about five minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Makes 1 cup.