Lemon coconut custard cake

1. Preheat oven to moderate, 180C. Lightly grease a 20cm-round cake pan and line the base with baking paper.
   
   
2. Sift flour and custard powder together in a large bowl. Stir in sugar, coconut and rind. Add milk, butter and eggs. Using an electric mixer, beat for 2-3 minutes until smooth. Do not over-beat.
   
   
3. Pour mixture into prepared pan. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
   
   
4. Coconut icing. Sift icing sugar into a heat-proof bowl. Stir in juice and rind. Mix until smooth. Place over a saucepan of simmering water and heat gently, stirring until mixture is of spreadable consistency.
   
   
5. Spread icing over cooled cake. Sprinkle with shredded coconut. Serve topped with lemon zest.