Serves 12 Prep 20 minutes (+cooling time)
Cooking 1 hour 20 minutes
2 small lemons (for zesting)
1 cup (220g) caster sugar
1 red grapefruit (thinly sliced)
1 orange (thinly sliced)
1 mandarin (thinly sliced)
185g butter
1½ (330g) caster sugar (extra)
4 eggs
¾ cup (110g) plain flour
½ cup (75g) self-raising flour
¾ cup (60g) desiccated coconut
½ cup (125ml) coconut milk
Line a baking tray with baking paper. 1 lemon, thinly slice. Place the sugar & 1 cup (250ml) water in a deep frying pan. Cook over medium to low heat, stirring, until sugar dissolves. Add the grapefruit, orange, mandarin and lemon slices. Cook, turning occasionally, for 10 to 15 minutes or until rind is translucent. Transfer to the lined tray. Cook the syrup until syrup thickens slightly. Reserve in the pan.
Preheat oven to 160°C. line a 10cm x 22cm loaf pan with 2 layers of baking paper, allowing the 2 long sides to overhang. Line the base and sides of the pan with half the citrus slices.
Finely grate rind of remaining lemon & juice the lemon. Use an electric mixer to beat butter, extra sugar & lemon rind in a bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, coconut, coconut milk & ¼ cup (60ml) lemon juice. Stir to combine. Spoon into the prepared pan and smooth the surface.
Bake for 1 hour. Set aside in pan for 5 minutes to cool slightly. Use a large serrated knife to trim top of cake to level. Turn onto a large serving plate. Drizzle with reserved syrup. Serve warm or at room temperature with remaining citrus slices.
