Cook up a street party! Easy Diamond Jubilee recipes from Nadia Sawalha from the Daily Mirror!
225g butter
225g caster sugar
4 eggs
225g self-raising flour
1 tsp baking flour
1 tbsp vanilla extract
For the topping:
Lemon curd
500g desiccated coconut
Red and blue food colouring
1 Heat the oven to 180C/gas mark 4. Butter and line a rectangular
20x30cm tin. Put the butter and sugar into a bowl and whisk until light
and fluffy.
2 Gradually add the eggs, whisking the entire time, and fold in the
flour and vanilla extract. Pour into the prepared tin and bake for 40
minutes until light golden-brown.
3 Allow to cool on a wire rack, then spread lightly with lemon curd and cover the entire cake in white coconut.
4 Separate the rest of the coconut into two bowls. Put two thirds of
it in one and the remaining third in the other. In the bowl with two
thirds, put five to six drops of red food colouring and mix well, adding
more colouring if necessary.
5 Put the same amount of blue food colouring into the other bowl and
mix thoroughly. Then sprinkle the coloured coconut onto the cake in a
Union Jack shape. Place in the centre of the table and show off your
hard work.
