Put the mixture into a cake pan that has been greased and floured.
Put in the oven that has been heated to 180°C (350°F) for 40 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.
Put the topping on.
Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.
Pour the honey on top of the cake once it has cooled down.
Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.
Ways to serve.
Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.
Have it with a cup of tea or coffee for a lovely afternoon snack.
Tips for Cooking
Make sure the milk is not very hot when you pour it into the eggs to prevent curdling.
Carefully mix the custard into the batter to keep it fluffy and light.
To see if the cake is ready, stick a toothpick in the middle. If it comes out clean, the cake is done.
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