Step 1

Place the lemons in a small saucepan and cover with cold water. Bring to the boil over medium-high heat then cover and cook for 40 minutes or until softened. Use a slotted spoon to remove lemons and set aside to cool slightly. Cut in half and discard any seeds.

Step 2

Preheat oven to 180C/160C fan forced. Grease the base and side of a 20cm round cake pan. Line base and side with baking paper.

Step 3

Place the lemon halves and milk in a food processor and process until smooth. Add the eggs, butter, vanilla, flour, sugar and coconut. Pulse until the cake mixture is smooth.

Step 4

Spoon the cake mixture into the prepared pan and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 15 minutes to cool slightly before turning onto a wire rack to cool completely.

Step 5

Use a wooden spoon or spatula to beat the mascarpone in a bowl until a spreadable consistency. Spread over the top of the cake. Drizzle over the honey or golden syrup and sprinkle with the coconut flakes to serve.