1 ¾ cups self-raising flour
½ cup desiccated coconut
2/3 cup caster sugar
2 teaspoons finely grated lemon rind
125g unsalted butter, melted
1 cup lemon squash soft drink
½ cup sour cream
Extra 2 tablespoons desiccated coconut
75g unsalted butter, chopped, at room temperature
2 tablespoons lemon curd
1½ cups icing sugar mixture
2 tablespoons lemon juice
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine flour, coconut, sugar, rind, butter, eggs, lemon squash and sour cream in a large bowl of an electric mixer. Beat on a low speed until just combined.
Increase speed to medium to high. Beat for a further 1 to 2 minutes, or until thick and smooth, scaping down side of bowl. Pour into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 30 minutes or until light golden and firm to touch. Remove. Cool in pan for 20 minutes. Turn out onto a wire rack to cool completely.
To make frosting, beat butter and curd in a small bowl of an electric mixer until pale and creamy. Beat in sugar and juice, in two batches. Continue beating until fluffy.
Spread frosting over top of cake. Sprinkle with extra coconut. Cut into pieces.
TIP! Frosted cake can be made up to three days ahead. Store in an airtight container.