Cook up a street party! Easy Diamond Jubilee recipes from Nadia Sawalha from the Daily Mirror!
225g caster sugar
225g self-raising flour
1 tsp baking flour
1 tbsp vanilla extract
For the topping:
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.