Lemon and coconut cake kit instructions




Oven 180°c Fan forced oven

Preheat oven to 160°c and 5 mins after the cake has been put in then increase heat to 180°c

Cream butter and sugar until light and fluffy

Add eggs and vanilla and beat eggs in one at a time

Add dry ingredients then fold through zest and juice at the same time

Bake 35-45 mins for a large cake

Start checking the cake at 30mins and just increase by 5 min increments until a skewer comes out clean and leave cake to cool before icing.

Cream cheese icing

(handy if you have a mixer or a handheld beater)

Bring cream cheese and icing to the same temperature and combine in a bowl, add the icing sugar and beat until fluffy. Then add in the lemon zest and beat again until light and fluffy.