1 cup – Good quality honey
1/8 cup – Water
Preheat oven to 180°C.
Line the bottom of a 20cm square cake with grease proof paper. And butter the sides.
Beat the butter, sugar and lemon rind in an electric mixer until light and creamy. Add the eggs and beat well. Mix through the coconut, flour and milk with a wooden spoon until smooth. Pour into the prepared cake tin and bake for 40 minutes or until cooked when tested with a skewer.
To make the honey syrup, combine hot water and honey in a bowl. Stir until well combined. Pour over the warm cake evenly and let it soak well. Cool the cake. Brush a little bit of honey again on the cake and sprinkle dessicated coconut over it and enjoy.