A slightly different take on the lemon drizzle by adding coconut to it. The coconut add a little texture and flavour.

You will need:

• 170g Butter
• 170g Caster Sugar
• 3 Eggs
• Grated zest of one Lemon
• 70g Desiccated Coconut
• 100g Self Raising Flour
• ½ tsp Baking Powder

Icing/drizzle

• Juice of one Lemon
• 2tbs Granulated Sugar
• Tbsp of Desiccated Coconut

Or

• Juice of half a Lemon
• 100g Icing Sugar (approx)
• Tbsp Desiccated Coconut

Method:

• Grease and line a 1lb loaf tin and preheat the oven to 170degrees.
• Cream the butter and sugar together until light and fluffy.
• Add the eggs one at a time beating well after the addition of each one.
• Fold in the coconut.
• Sift in the flour and baking powder and fold through until well blended but not over mixed.
• Bake for about 40mins until golden and firm to touch.

If you are using the drizzle topping:

• Mix the lemon juice and sugar together and spoon evenly over the cake while it is still warm
• Sprinkle the coconut over it.

If you are using the icing topping:

• Gradually add the lemon juice to the icing sugar until you have a thick but slightly spreadable icing.
• Pour over the cold cake and allow to drip down the sides slightly.
• Sprinkle the coconut over the top.

Cut into slices and serve.

This cake will keep in an air tight tin for about 3 days