A moist and flavorful coconut cake with a hint of lemon, perfect for any occasion.
Preheat your oven to 160°C (320°F) and grease a 20 cm square baking tin.
Greasing the tin ensures the cake doesn't stick, making it easier to remove after baking.
Melt the butter in a small saucepan or microwave.
Use low heat to melt the butter to prevent it from burning.
In a food processor, combine the self-raising flour, shredded coconut, and granulated sugar.
Pulse the ingredients briefly to mix them evenly.
Add the melted butter, eggs, and milk to the food processor and blend until the mixture is smooth.
Scrape down the sides of the processor to ensure all ingredients are incorporated.
Pour the batter into the prepared baking tin and smooth the top with a spatula.
Tap the tin gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out clean.
Check the cake at the 30-minute mark to avoid overbaking.
While the cake cools, prepare the icing by whisking together powdered sugar, softened butter, and fresh lemon juice until smooth.
Adjust the lemon juice quantity for your desired icing consistency.
Spread the icing evenly over the cooled cake and let it set before slicing.
For a decorative touch, sprinkle some shredded coconut on top of the icing.
Slice the cake into squares and serve. Enjoy your Coconut Delight Cake!
Pair with a hot beverage for a delightful treat.
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