1.Preheat oven to 180ºC. Grease a 20cm x 30cm rectangular pan and line base and long sides with baking paper, extending paper 5cm over sides.
2.Beat butter, sugar and rind in a small bowl with electric mixer until light and fluffy. Beat in eggs until combined. Transfer mixture to a medium bowl and stir in coconut, sifted flour and juice. Spread mixture into pan. Bake about 20 minutes.
3.Meanwhile, to make lemon syrup, stir ingredients in a small saucepan over low heat until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, about 10 minutes or until syrup thickens slightly.
4.Pour syrup over hot slice. Cool slice in pan before cutting.
You’ll need 3 lemons to make this recipe.Note