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

1. Preheat the oven to 180C (160C fan-forced). Grease and line a 20cm x 30cm lamington pan.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.