Lemon and Coconut Sour Cream Cake

taste.com.au

I have always loved cooking, and now that I am no longer working I have time to find and experiment with new recipes. The addition of a Thermomix to my kitchen has also helped in this process, as well as making life much easier!

150g butter, at room temperature

1 cup (220g) caster sugar

2 Coles Brand Australian Free Range eggs

300g carton sour cream

1 cup (150g) self-raising flour

½ cup (75g) plain flour

½ cup (40g) desiccated coconut

1 tablespoon finely grated lemon rind

¼ cup (60ml) lemon juice

1 teaspoon coconut essence

Lemon zest, to decorate

subheading: LEMON ICING:

1 cup (160g) icing sugar mixture

1 tablespoon lemon juice

Directions at taste.com.au

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