Ingredients

• 150 grams butter
• 1¼ cups caster sugar
• 2-3 lemons grated lemon rind
• 3 eggs
• 2½ cups self-raising flour
• ¼ cup cornflour
• ¼ cup milk
• 1 cup desiccated coconut
• ¼ cup thread coconut for the top (or use desiccated)

Syrup

• ¾ cup sugar
• ¼ cup each lemon juice, rum and water

Method

1. Beat the butter, sugar and lemon rind to a cream. Add the eggs, beating well after each addition.
2. Sift the flour and cornflour. Fold in the flours and coconut alternately with the milk.
3. Spread into a well-greased and base-lined 19cm x 23cm cake tin and sprinkle the top with the coconut threads.
4. Bake at 180°C for 35 minutes until the cake is cooked when tested. (Insert a fine skewer: it should come out clean). Stand 5 minutes before pouring over the syrup. Leave in the cake tin until cold. Serve in wedges.

Syrup:

1. Put all the ingredients into a saucepan and heat stirring until the sugar has dissolved.