½ cup coconut
125 g butter
1 cup castor sugar
¾ cup SR flour
1 cup milk
1 Tbl grated lemon rind
2 eggs
coconut to decorate

Lime Icing
1½ cups icing sugar
20 g butter softened
2 - 2½ Tbl lime juice

Grease 14 by 21 cm loaf pan/tin. Line with paper.

Combine coconut and milk in a bowl. Stand in room temperature for 1 hour.

Beat butter, rind and sugar until light and fluffy. Beat in eggs one at a time.

Stir in coconut mixture and sift flour in two batches.

Pour into pan/tin. Cook in moderately slow oven (160°C) approximately 1 hour 20 minutes. Stand for five minutes. Cool on wire rack.

Sift icing sugar into bowl. Stir in butter and juice. Mix to a spreadable consistency.

Spread cake with icing. Decorate.

DATE: September 1996

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