☼ summertime

when the sun is shining, there's nothing better than 

a light cake with a cup of lady grey tea:

my creative friend Jenny sent me this tasty recipe:

 I have swapped her vanilla for lemon:

and she is right ~ never fails and is always supermoist!

thanks for sharing Jenny:

hope you don't mind my tweak:

coco-lemon cake

you will need ....

170g self raising flour ~ sieved from way up high:

1 rounded teaspoon baking powder:

170g caster sugar:

170g softened butter:

30g desiccated coconut:

3 eggs:

the grated zest of a lemon:

{or half teaspoon of vanilla for Jens original recipe}

100ml milk:

preheat your oven to 170°c/ gas 3:

grease and line the bottom of two round cake tins:

put all the ingredients into a big bowl and whisk on full

power {or maximum elbow}

until well combined and the mixture

drops off the spoon easily:

divide between the two tins:

bake for 30 ~ 35 minutes, until brown and springy:

cool in the tins for a few minutes before turning out 

to cool on a rack:

meanwhile toast a few teaspoons of coconut

either in a dry frying pan or under the grill:

watch it though as it burns really easily:

coconut buttercream

you will need ....

100g icing sugar ~ sifted:

60g softened butter:

1 teaspoon desiccated coconut:

a spritz of lemon juice:

{or a drop of vanilla essence}

mix together well with a spoon:

now spread some raspberry or strawberry jam on one of your cakes:

then sandwich them together:

cover the top with the coconut buttercream:

sprinkle with toasted coconut:

delicious!