1 Woolworths Vanilla Cake Mix
2 Woolworths Free Range Large Eggs
200 ml Woolworths Fresh Full Cream Milk
75 ml water
75 g Woolworths Lemon Mayonnaise
2 Woolworths Lemons, zested

Woolworths Vanilla Icing Mix
100 g Woolworths Salted Butter, softened
1–2 T Woolworths Lemon Juice
1 T Woolworths Lemon Mayonnaise

Woolworths Lemon curd, for filling

Strawberry coconut coating:
2 x 8 g Woolworths Freeze Dried Strawberries, crushed 
¼ cup Woolworths Desiccated Coconut 

1. Preheat your oven to 180℃ fan
2. Grease and line 2 x 18 cm cake tins
3. In a large mixing bowl, whisk the eggs, mayonnaise, water and milk until combined.
4. Add the dry mixture packet to a separate large bowl. Add the wet ingredients as well as the lemon zest. Fold together to combine. Divide the cake batter between the two prepared cake tins and bake for 20–25 minutes or until a skewer inserted comes out clean. Remove the cakes from the oven and cool on a cooling wire rack.  
5. Cool the cakes completely then remove from the tins. While the cakes are cooling, prepare the icing. Place the butter into a medium bowl and beat until creamy and pale (by hand or with a hand beater). Add the lemon juice, lemon mayonnaise and dry ingredients and beat together until combined.
6. To make the strawberry coconut coating, crush the freeze-dried strawberries until mostly crushed. Pour the crushed strawberries into a bowl and add the desiccated coconut. Mix together well.
7. To assemble the cake, place one layer on a serving plate or cake stand. Spread about 2 heaped tablespoons of the lemon curd and top with the second cake layer. Ice the sides and top of the cake and sprinkle the strawberry coconut mixture over the cake or as you like.
8. Enjoy fresh with a cup of tea. 

Drink pairing: Woolworths Lemon Ginger Tea

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