Carrot Coconut Cake with Lemon Frosting

Preheat oven to 180ºC (360ºF). Butter a loaf tin.

Sift together flour, baking powder and salt. Add sugar.

Beat eggs in a medium bowl. Add half of both the lemon zest and juice. Add sunflower oil and vanilla extract, then carefully fold in the flour mixture.

Add finely grated carrots and coconut to the mixture and pour everything into the prepared tin. Bake for about 50 to 60 minutes until a skewer inserted comes out clean.

For the frosting, mix the remaining lemon zest and juice with enough icing sugar to form a paste. The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sink into the holes you poked into the cake.

Pierce the top of the cake with a toothpick all over and pour over the frosting. Let cake cool completely. Store in an airtight container.