#judyc

It's that time of the week to start preparing what you're going to bake for the up-coming weekend! This week - since it seems like spring has finally kicked in, we are making a light lemon coconut cake with THE most delicious icing!

Remember, if you're not in the baking mood you can pop in to our shop and pick some of these up!

You will need:

125g of Butter 1/2 teaspoon of of coconut essence 1 cup of Caster Sugar 2 eggs 1/2 cup of coconut 1.5 cup of self - raising flour 300g of Sour Cream 1/3 cup of milk 1 batch made us 24 mini bunt cakes. At home if you don't have mini bunt cake tins you could bake it in a 9 inch (23cm) round cake tin. Grease your tins and dust with flour. Cream butter, coconut essence and sugar until light and fluffy. (you want the butter to become fluffy and it should turn slightly pale) Once creamed, beat your eggs in to the butter one at a time, until combined. Transfer the mix in to a large bowl. Stir in half of the coconut, sifted flour, sour cream and milk. Then stir in the rest of the ingredients. Stir until smooth.  Pour the mix in to your mini bunt tins and and bake for approx 20 - 25 minutes at 160 degrees. If you are baking a whole cake, bake for approximately an hour. Once you've pulled the mix out of the oven, stand for 15 - 20 minutes before turning on on to a wire rack to cool.

The best Pink icing ever: You will need: 60ml of Milk 20g of Butter 1tsp of Vanilla 2.5 cups of Icing Sugar Mixture Pink Food Colour Melt the butter, milk and vanilla in a small pot on your stove top. Once melted, take off heat. Add the icing mixture and mix until smooth. You can adjust the consistency of the icing if necessary by adding extra icing mixture. Add as much pink food colour as you wish. You get to choose how pink you want the tops of your cakes to be! With a large spoon pour the icing over your cakes. It's easiest (and neater) if you leave the cakes on your wire rack while you do this.

FINISHED! Congratulations! You just made the most delicious Coconut Cakes EVER!  Do not keep these in your fridge as the icing will go funny. Keep them covered in a cool dry area. And of course, if you don't want to bake these, just pop in to our shop this week!  Happy Baking!