Coconut cream cake

• juice of 1 lemon↗
• desiccated coconut↗50g g
• carton coconut cream↗200ml ml
• fine or medium polenta85g g
• baking powder↗2 level tsp
• butter↗140g g

  at room temperature

• golden caster sugar↗140g g
• finely grated zest of ½ lemon
• plain flour↗140g g
• toasted desiccated coconut↗2 tbsp
• icing sugar↗140g g

  sieved

Step-by-step instructions

1. 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.

2. 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.

3. 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.