Lemon and coconut cake
Serves 10, takes 25 minutes to make, 25-30 minutes to bake, plus cooling.

125g unsalted butter, softened, plus extra for greasing

225g golden caster sugar

Finely grated zest of 1 lemon

100ml coconut cream

4 medium eggs, beaten

225g self-raising flour, sifted

1 tsp baking powder

For the filling and decoration:

150g good-quality lemon curd

142ml carton double cream

100ml coconut cream

Icing sugar, to dust

Yellow primroses

1. Preheat the oven to 180°C/ fan160°C/gas 4. Grease and base line 2 x 18cm round sandwich cake tins with baking paper.

2. Cream the butter, sugar and lemon zest together with an electric hand whisk. Gradually whisk in the coconut cream and eggs, adding 1 tablespoon flour to prevent it curdling. Sift in the remaining flour and the baking powder. Fold in until just combined.

3. Divide the mixture equally between the tins, levelling the surfaces. Bake for 25-30 minutes, until golden. Cool in the tins for 15 minutes, before turning out onto a wire rack. Cool completely.

4. Spread the lemon curd over the flat side of 1 cake, almost to the edge. Whisk the cream to soft peaks. Add the coconut cream and whisk again to soft peaks. Spoon on top of the curd and sandwich with the other cake. Chill to firm up the filling. Dust with icing sugar and decorate with primroses to serve.

Per serving 455kcals, 26.4g fat (12.7g saturated), 5.8g protein, 52.2g carbs, 31.3g sugar, 0.5g salt

Lemon and rosemary cakes
Makes 10, takes 20 minutes to make, 15-20 minutes to bake, plus cooling and decorating

100g spreadable butter

100g golden caster sugar

2 medium eggs

100g self-raising flour

1 tsp chopped fresh rosemary leaves

To decorate:

Rosemary blossom

Grated zest of 1 lemon

1 tbsp milk

100g icing sugar

Pink, blue and yellow food colourings

50g coloured sugar eggs

1. Preheat the oven to 180°C/ fan160°C/gas 4. Line a bun tin with 10 paper cake cases.

2. Put the butter, sugar, eggs, flour, chopped rosemary, zest and milk in a large bowl and beat with a wooden spoon or electric whisk until smooth. Divide between the paper cake cases, until about three-quarters full.

3. Bake in the oven for 15-20 minutes, until risen, golden and just firm to the touch. Allow to cool.

4. Mix the icing sugar with about 1 tablespoon cold water until smooth. Divide the icing between 3 bowls and add a drop of food colouring to each. Drizzle a teaspoonful of the coloured icings onto the cakes – one colour per cake. Put a sprig of rosemary blossom and a sugar egg onto each. Keep in a cake tin for up to 3 days.

Per cake 225kcals, 9.8g fat (5.6g saturated), 2.5g protein, 34.1g carbs, 26.4g sugar, 0.3g salt

Photographs by Peter Cassidy and Steve Baxter. Food styling, Lorna Brash and styling by Morag Farquhar.

Recipe supplied by delicious. magazine. delicious. magazine is the ideal choice for busy mums on the go: on sale monthly and packed full of great recipe ideas, top food features and expert advice. For further details and to subscribe, visit delicious.

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