1. Preheat oven to 180°C (160°C fan). Butter and flour a 20cm springform cake tin.

2. Place flours, coconut, baking powder and lemon zest in a bowl and whisk to combine. Set aside. In a separate bowl, combine eggs and milk. Beat until smooth and set aside.

3. Combine butter and caster sugar in bowl of an electric mixer and beat until light and fluffy. Gradually add ¾ of reserved egg mixture. Fold in reserved flour mixture and stir in remaining egg mixture.

4. Transfer to prepared cake tin and make a slight dip towards centre. Bake for 55-60mins, or until a skewer comes out clean.

5. To make lemon drizzle, combine 1½ tablespoons demerara sugar with lemon juice. Remove cake from tin and cool on a rack.

6. Prick surface of cake all over with a skewer and spoon lemon mixture over top. Sprinkle extra sugar over top before serving.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem