COCONUT CAKE .....with lemon filling

113 grams butter (1/2 cup) soft

1 cup sugar

4 eggs

1 cup coconut cream

3 cups self raising flour

1 cup dessicated coconut

1 teaspoon vanilla

1 - 2 cups lemon filling/curd (depending how lemony you want it) 

preheat oven to 180c (350f) 160c. fan forced. line the bottom and grease and flour the sides of a 23 cm  (9 inch) springform tin.

using an electric mixer, cream the butter and sugar with 1 tablespoon of the coconut cream.

add the eggs, one at a time beating well after each addition.

on medium speed, beat in  the flour. the rest of the coconut cream and the vanilla.  stir in the coconut.

pour mix into tin.

cook for 55 - 60 minutes until golden and a skewer come out clean.  leave in tin for 10 minutes then remove to a wire rack to cool competely.

when cold, cut the cake in half and spread the bottom piece with the lemon filling. place the top back on.

ice.

ICING

3 cups icing sugar

2 tablespoons soft butter

2 tablespoons lemon juice

thickened cream

dessicated coconut.

mix the icing sugar, butter and juice together with enough cream to make a thickish paste. needs to be thick enough to stay on the sides of the cake.

spread all over the cake and then cover all the icing with coconut

NOTE: I only used a cup of lemon filling.  would probably use  more next time.