Lemon coconut cake

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper.

• 2
  Place butter, lemon rind, vanilla and sugar in a bowl. Using an electric mixer, beat until light and fluffy.
• 3
  Add eggs, 1 at a time, beating after each addition. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
• 4
  Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
• 5
  Make Fluffy frosting: Place eggwhites, sugar and 2 tablespoons cold water in a bowl. Whisk to combine. Place bowl over a pan of simmering water. Using an electric mixer, beat mixture for 8 to 10 minutes or until stiff peaks form. Remove bowl from heat. Beat for 5 minutes or until cool.
• 6
  Using a serrated knife, cut cake in half crossways. Place base on a plate. Spread lemon butter over base. Spread 1 cup frosting over lemon layer. Sprinkle with 1/2 cup coconut. Sandwich together with cake top. Spread remaining frosting over top and side of cake. Sprinkle 1/4 cup coconut over top of cake. Press remaining coconut into side of cake. Serve.