Step 1

In a large bowl, whisk together flour, sugar, baking soda and salt.

Step 2

Add liquid ingredients and mix until smooth.

Step 3

Line a cake tin with baking paper and pour cake batter into tin

Step 4

Bake at 180C for ½-¾ hours or until an inserted knife comes out clean.

Step 5

Leave in cake tin and use a toothpick to poke holes all over the top.

Step 6

Spoon over lemon drizzle to taste.

Step 7

Leave to cool in tin.

Step 8

Spread with coconut frosting.

Step 9

Lemon Drizzle: Combine sugar, water and lemon juice in a small saucepan and bring to a boil over low heat.

Step 10

Coconut Frosting: In a large saucepan bring coconut cream to the boil and reduce liquid down until syrupy. Refrigerate to cool.

Step 11

In a mixer, whip the margarine until fluffy, add ½ cup of cold reduced coconut cream and beat until combined.

Step 12

Add icing sugar one cup at a time. Only add enough to achieve desired consistency for frosting.