I needed time to make the cake after work, so I made a lunchtime visit to the supermarket for the ingredients - specifically a box of Edmonds butter cake mix, as this is another recipe from the 'baking with Edmonds' chapter.When I got home from work, I immediately pulled out the mixer and got to work - not that there's much work involved when you're using a cake mix! I put the packet contents in the mixer bowl with butter, water and eggs. The coconut is to be folded through after the mixing, but I missed that bit and threw it in anyway. When I realised what I'd done, I scooped out as much as I could, but there was still a lot of coconut in the initial mix.
While the mix was beating, I prepared my cake tin. Normally I am careful to use the exact tin specified in the recipe, but I'd pictured this as a round cake - when I realised the recipe specified a rectangular lamington tin, it didn't seem like the result would be suitable for taking as a dessert. I decided to be naughty and used a 20cm round tin instead.
I folded the salvaged coconut through the beaten cake mixture, and poured it into the prepared tin. I set a timer so I could check the cake after 30 minutes (the given cooking time is 35-40 minutes, but it pays to be wary, especially when you're not using the specified tin).
The cooking time ended up being about 35 minutes in total. While the cake cooled, I made up the icing - a mixture of icing sugar, lemon juice and butter, beaten until creamy. After icing the cake, I piled lemon zest on top and headed to Lauren and Tom's.I would have expected the use of a smaller tin to make for a higher cake, yet it was still fairly squat. I think if you made it in the lamington tin, it would be more like a slice than a cake. I can't vouch for that, but I can say that as a cake, it's quite successful: a nice fluffy, coconutty cake with a zing from the creamy lemon icing. Not bad, if I do say so myself.
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