Name: Coconut cream cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: juice of 1 lemon; 50g desiccated coconut; 200ml carton coconut cream; 85g fine or medium polenta; 2 level tsp baking powder; 140g butter at room temperature; 140g golden caster sugar; finely grated zest of ½ lemon; 140g plain flour; 2 tbsp toasted desiccated coconut; 140g icing sugar sieved

For the cake

juice of 1 lemon
50g desiccated coconut
200ml carton coconut cream
85g fine or medium polenta
2 level tsp baking powder
140g butter
at room temperature
140g golden caster sugar
finely grated zest of ½ lemon
140g plain flour

Topping

2 tbsp toasted desiccated coconut
140g icing sugar
sieved

Method

step 1
Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
step 2
Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
step 3
When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.