Get the milk ready.
Remove the skin from 1 lemon and keep it to the side.
Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.
Allow the milk to reach the same temperature as the room.
Prepare the custard.
In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.
Slowly pour the cold milk into the mixture while stirring continuously.
Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.
Get the cake mix ready.
Heat your oven to 180°C (350°F) before using it.
In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.
Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.
Put the lemon peel in and mix it well.
Slowly mix in 250 grams (8.8 ounces) of flour and 15 grams (0.5 ounces) of baking soda until just mixed.
Carefully mix in the custard mixture that has been prepared.
Make the cake.
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.