Lemon coconut cake

Note

You can make this cake in any combination you like. With or without filling, syrup or glaze.

1.	Preheat oven to 170o Celsius.
2.	Whisk flour, baking powder, grated coconut and set aside.
3.	With a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy.
4.	Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time. Beat until combined.
5.	With the mixer running on low speed, add dry ingredients and lemon zest alternating with the sour milk and lemon juice, just until incorporated.
6.	Making the filling
7.	In a small bowl mix coconut, cream cheese, caster sugar and lemon zest.
8.	Make coconut truffles in a walnut size.
9.	In a greasy pan, pour half of the cake batter. Add coconut truffles all around the baking tin and add the rest of the cake batter.
10.	Bake for almost one hour.
11.	Making syrup
12.	While the cake is into the oven make the honey syrup.
13.	In a medium saucepan, place all the ingredients for the syrup, except honey.
14.	Bring to boil for about 5 minutes. Take it off the heat and stir in the honey. Let the syrup cool down.
15.	Allow cake to cool in the baking tin onto a cooling rack for 10 minutes and then turn the cake out onto the cooling rack and leave to cool for another 10 minutes.
16.	Pour slowly the syrup over the cake, until it is fully absorbed. Let it cool completely.
17.	Making the glaze
18.	Melt the chocolate using the bain marie technique, add butter and stir.
19.	Cover the cake above with the glaze.