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