Step 1

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 9cm x 20cm (base) loaf pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.

Step 2

Using an electric mixer, beat butter, sugar, lemon rind and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in condensed milk until combined. Sift over flours. Fold until just combined. Fold in lemon juice to combine. Spoon mixture into prepared pan. Smooth top.

Step 3

Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool completely.

Step 4

Meanwhile, make Lemon Glaze. Combine condensed milk and butter in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until butter has melted. Remove from heat. Whisk in icing sugar and lemon juice. Strain into a bowl. Refrigerate for 15 minutes or until glaze thickens slightly. Pour glaze over cake and allow to drizzle down sides. Stand for 10 to 15 minutes or until set. Top with toasted coconut flakes. Serve.