1. Preheat the oven to 170°C on fan-assist and line the base of a 20cm x 30cm rectangular baking tray with baking paper. Add a generous coating of non-stick spray to the sides of the tray.

2. In a large mixing bowl, sieve the self-raising flour, sugar, and ¼ cup of Cremora Original and mix until well combined.

3. Add the vegetable oil and 2 cups of water and whisk until a smooth batter has formed. Transfer the batter to the prepared baking tray, ensuring it’s spread evenly. *Chef’s Tip: Avoid over-whisking to ensure the cake is light & fluffy after baking.

4. Bake for 25-30 minutes until cooked through. Transfer the cake to a wire rack to cool and room temperature, or cool in the baking tray for easy serving. *Chef’s Tip: Insert a toothpick in the centre of the cake, if it comes out clean, the cake is cooked.

5. In a large mixing bowl, add the remaining 1 cup Cremora Original and ¼ cup water in a large mixing bowl and whisk with an electric beater until fully combined. Add the condensed milk and whisk for about 3-5 minutes until fully combined and airy. While continuously whisking, slowly add ¼ cup of lemon juice. This will take around 5 minutes and the mixture will slowly start to thicken. Whisk in the food colouring to achieve a pastel pink colour. *Chef Tip: Add the lemon juice slowly to ensure the mixture has maximum volume.

6. Spread the Cremora icing generously over the cooled cake and sprinkle the desiccated coconut on top.

7. Slice into squares, serve and ENJOY!