Preheat fan oven to 160 degrees

Grease and line an 8 inch cake tin and set aside

In a mixing bowl mix all the dry ingredients - flour, sugar, baking powder, coconut and lemon zest

In a large jug whisk together the milk, oil and lemon juice

Using a whisk slowly pour the wet ingredients with the dry ingredients to create a cake batter and then use a spatula to scrap down the side to ensure everything is mixed together well

Carefully pour the batter into the cake tin

Place on the bottom shelf of the oven and cook for around 50 minutes - test by using a skewer to carefully poke the centre of the cake and if the skewer comes out clean it's done, if the mixture sticks then leave for a further 3-5 minutes and repeat until skewer comes out clean

Once cooked, carefully remove from the oven and leave in the tin to cool (the cake will fall apart if it's too hot) transfer to a cool rack to cool completely

In a bowl mix the icing sugar and lemon juice until smooth and using a teaspoon or icing bag drizzle over the cake. Sprinkle over the desiccated coconut and lemon zest and enjoy

Keep in an airtight container at room temperature for up to 3 days