Lemon and Coconut Snacking Cake

Preheat the oven to 180C, fan-forced. Grease a 10cm x 20cm loaf pan and line base and sides with baking paper. Finely grate the lemon zest. Put the vanilla cake mix, coconut milk, half the lemon zest, 60ml (¼ cup) vegetable oil and 1 egg in a large bowl and whisk for 1 min or until well combined.

Pour the batter into the lined pan. Bake for 50 mins or until golden and a skewer inserted into the centre comes out with a few moist crumbs clinging (cover the cake with foil if it starts to brown too quickly). Cool in the pan for 5 mins, then transfer to a wire rack to cool.

Meanwhile, put the coconut in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan. Set aside to cool.

While the cake is cooling, juice the lemon. Put the icing sugar and 1 tbs lemon juice* in a bowl and whisk until well combined.

Pour the icing over the cooled cake and scatter with the toasted coconut and remaining zest. Cut the cake into slices and enjoy! Serves 4.

Store in an airtight container for up to 2 days.