• Preheat your oven to 180 degrees celsius (fan-forced) and lightly grease a 24cm round ring tin.
• Place the melted butter, lemon juice and rind, sugar, eggs and sour cream into the bowl of an electric mixer and beat for 1 - 2 minutes on a low speed until the ingredients have combined.
• Gradually add the flour while the beater is on a low speed before increasing to a medium speed and mixing for approximately 3 minutes until the the mixture is lovely and smooth.
• Add the coconut and beat for a further 30 seconds to combine.
• Spoon the cake mixture into your prepared cake tin and place in the oven to bake for 25 -30minutes or until cooked through when tested. Please note the cooking time will vary depending on the size of your cake tin.
• Let the cake cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Thermomix instructions

• Preheat your oven to 180 degrees and lightly grease a 24cm round ring tin.
• Place the butter (which has been cut into cubes) into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt.
• Add the remaining cake ingredients and mix for 12 seconds, speed 5,
• Scrape down the sides of your Thermomix bowl and mix for a further 10 seconds, speed 4 to combine.
• Spoon the cake mixture into your prepared cake tin and place in the oven to bake for 25 -30minutes or until cooked through when tested. Please note the cooking time will vary depending on the size of your cake tin.
• Let the cake cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Lemon Icing

• Place all of the ingredients for the icing together in a small bowl and mix to combine. If you find your mixture is too runny, add an extra tablespoon of icing sugar, alternatively, if you mixture is too thick, add an extra teaspoon of water.