Coconut and lemon cake.

Ingredients.

100gr butter.(brought to room temperature.)
1 cup sugar.
Rind lemon(finely grated)
1/2 cup desiccated coconut.
2 cup self-raising flour.
1 cup milk.

Method.

Preheat oven to 180C.
Spray a 23cm ring tin with oil spray and wrap central funnel with baking paper.
Using  a food processor with processing blade and butter,sugar,rind and eggs to bowl.Process until combined.
Add coconut,flour and milk and process for approximately 5 seconds until just combined.Do not overmix.
Place in prepared tin and bake for 40-50 minutes.
Stand for 5 minutes before gently turning out.
Drizzle with lemon icing when cooled.