SERVES 12-16 PREP AND COOK TIME 45 MINUTES
Ingredients
- 125g unsalted butter, at room
- temperature
- 1 cup (220g) caster sugar
- 2 eggs
- ½ cup (40g) desiccated coconut
- lemon, rind finely grated and juiced
- 1 ½ cups (225g) self-raising flour
- cup (250ml) milk
- 125g fresh blueberries
- 1 cup (160g) icing sugar mixture
- Extra blueberries, for decorating
Method
- Preheat the oven to 180C (160C fan-forced). Grease and line a 20cm x 30cm lamington pan.
- In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- On low speed, add the coconut and lemon rind, then half the flour and half the milk. Scrape down the sides of the bowl and add the remaining flour and milk.
- Spread the batter into the prepared pan. Sprinkle the blueberries over the top, pressing them gently into the batter. Level the mixture with the back of a spoon.
- Bake for 30 minutes, or until browned lightly and springy to touch. Cool for 10 minutes, then turn out onto a wire rack to cool.
- For the icing, combine the sifted icing mixture and approximately 2 tablespoons of lemon juice. Stir to combine and remove any lumps. When the cake is completely cold, drizzle the icing over the cake and decorate with extra blueberries. Non-iced cake, suitable to freeze. Not
suitable to microwave.
From the Australian Women’s Weekly, August 2018.
