400 ml coconut cream 1 1/2 cups shredded coconut 1 teaspoon vanilla essence 1 cup castor sugar 180 gm butter, chopped 3 eggs 250 gm self raising flour Lemon icing: 1 1/2 cups icing sugar 45 gm butter lemon juice Shredded coconut to decorateBring coconut cream almost to the boil. Remove from heat, stir in shredded coconut and set aside to infuse and cool for 30 minutes. Butter a round or square 23 cm. cake tin and line base with paper.
Beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with coconut mixture. Pour into prepared tin and bake at 180°C. for 50-55 minutes, or until cooked when tested with a skewer. Leave in tin for five minutes before turning out on to a wire rack to cool completely.
For icing, beat butter and icing sugar with enough lemon juice to for a creamy spreading consistency. Spread over cake and decorate with lightly toasted shredded coconut.