This is an incredibly moist lemon scented cake. Using olive oil instead of butter is common in Italian baking, and reduces the amount of saturated fat in this cake.
Preheat oven to 170 degrees Celsius. Line a ring tine in baking paper, or grease with butter and coat in flour. Shake off excess.
Place the all the cake ingredients into the bowl of a food processor. Pulse until smooth.
Pour the batter into the prepared tin. Smooth the top. Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Remove and allow to cool in the tin for 5 minutes before turning out and allowing to cool completely on a wire rack.
To make the icing, mix the icing sugar wit the lemon juice. If the mix is too thick, add a little water, if too runny add a little more icing sugar. You’re looking for a thick spreadable consistency.
Once cake is completely cool, spoon over the icing and top with flaked coconut.
Store in an airtight container for up to 5 days.
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