LEMON DRIZZLE COCONUT CAKE

A tangy teatime cake with an exotic touch…………….

YOU WILL NEED:
1 pack Jane Asher Lemon Drizzle Cake Mix
2 medium eggs
145ml water
45ml vegetable oil
40g butter/margarine
90g desiccated coconut

Cooking Appliances vary.
These instructions are given as a guide only.

Pre-heat oven to 180ºC (160ºC for fan-assisted ovens)/350ºF/Gas Mark 4

Blend together the contents of the Lemon Cake sachet with 2 medium eggs, 145ml water, 45ml oil and the contents of one of the lemon juice sachets in a large mixing bowl. Whisk on slow speed for 30 seconds then continue on maximum speed for 2 minutes.

Gently stir in 40g of the desiccated coconut. Divide the mixture equally into greased and base lined 18cm sandwich tins.

Bake in the centre of the pre-heated oven for approximately 25 minutes until golden brown.

Prepare the lemon filling by creaming 40g butter or margarine until light and fluffy while gradually adding the contents of lemon filling sachet. Mix until a spreadable consistency is achieved.

Remove the cakes from the oven and allow to cool completely.

Sandwich together with the filling.

To make the lemon drizzle icing, blend together the contents of the Drizzle Icing Sachet with the contents of the remaining lemon juice sachet. Ensure a smooth flowing texture is achieved – you may need to add a little water, drop by drop if the consistency is too thick.

Drizzle the icing over the top surface of the cake.

Whilst the icing is still wet sprinkle the remaining desiccated coconut over the top of the cake.