Butter Cake with Coconut

• 250 g Nuttelex Spread
• 1 cup castor sugar
• 2 tsp vanilla extract
• 3 eggs or egg replacer
• 2.5 cups self raising flour
• 160 ml Nuttelex Milk
• 0.333 cup desiccated or shredded coconut
• Icing sugar to dust

Lemon Dairy-Free Buttercream

• 450 g castor sugar
• 45 g Nuttelex Spread
• 4 tbsp fresh lemon juice
• 1 tsp vanilla essence/extract
• 2 tbsp lemon zest rolled in castor sugar

1. Preheat the oven to 180C (160C Fan Forced) and grease and line your cake tin.
2. Place the Nuttelex, sugar and vanilla extract into an electric mixer and mix on a medium speed until well combined.
3. Add the eggs one at a time and mix on a slow speed until combined. Then add the flour, shredded coconut then milk and mix on slow again to bring it all together. Scrape down the bowl and give a final mix on a medium speed for 1 minute.
4. Pour mixture into prepared tin and place in oven to bake for approximately 1 hour or until an inserted skewer comes out clean.
5. Once baked remove from the oven and allow to stand in tin for 10 minutes before turning out on to a rack to cool. Dust with Icing sugar garnish with fruit of choice and serve. Or once completely cooled, decorate with a lemon drizzle icing sprinkled with shredded coconut  or top with a thick buttercream style icing with lemon zest.

To Make Lemon Butter Cream

1. Add all ingredients (except zest) to mixing bowl and beat till combined. If too runny add more sugar. If too thick add more lemon juice 1 drop at a time. Use a spatula to smooth over top of cake then sprinkle with sugared zest.