1.  Sift 1 ½ cups of flour into a bowl with ¾ cup of sugar, 2 tsps of baking powder and a good pinch of salt
  2.   Add ½ cup of desiccated coconut
  3. Add 2 beaten eggs, 1tsp vanilla essence, 125g softened (really soft) or melted butter
  4. Squeeze one lemon and add water or milk to make it up to ½ cup and pour into the mixture
  5. Grate the zest of the lemon into the mixture and mix well
  6. Pour into a baking tin and
  7. Bake at 180C for 45 minutes
  8. While the cake is baking, in a medium saucepan combine 125g sugar and 125ml water. (I add a few drops of lemon essence to the pot) Bring to the boil, stirring, until sugar has dissolved – do not, I repeat, do not leave the syrup to boil on its own unless you like the idea of a mini volcano in your kitchen. Allow to cool.
  9. As soon as your cake is ready, take it out of the oven and pour the cooled syrup over the cake.
  10. Wait for it to cool down and eat with a smile and of course a good cup of tea!