Naked Citrus and Coconut Cake

Grease 2 x 20cm cake tins and line both the base and sides with baking paper.

Preheat the oven to 160C fan bake.

Cakes: Beat the butter, sugar, both zests and the vanilla until light and pale. This can take 8–10 minutes. Whisk the eggs together in a jug and gradually beat in until well combined. Occasionally scrape down the sides of the bowl. Combine the flour, baking powder and the coconut and gently mix into the butter mixture along with the yoghurt. Don’t over-mix or the cake will be tough.

Divide between the tins, smooth the tops and bake for about 35 minutes or until golden and firm to the touch. A skewer inserted into the centre should come out clean.

Cool for 15 minutes then remove from the tins and place on a cooling rack.

Lemon syrup: Boil the lemon juice, sugar and water in a small saucepan for 8 minutes. Add the liqueur. Cool.

To assemble: Cut each cake in half, lengthways. Place one layer, cut-side up on a cake stand. Brush with syrup, then spread with
a layer of icing. Repeat with the remaining layers, ensuring the top layer is placed cut side down so you have a smooth surface.

Using a palate knife, spread the outside of the cake evenly with a little icing so you can still see the layers of cake. Garnish just before serving. Makes 1 cake

Citrus Cream Cheese Icing
Beat the butter in a stand mixer until light. Add the cream cheese and beat again until pale and fluffy and there are no lumps.

Add the icing sugar, vanilla and the zests and beat until smooth and light. Store in a sealed container for up to 2 weeks.