Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm (8-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2-inches) above sides of pan.

Melt butter in large saucepan over low heat; remove from heat. Stir in ground almonds, desiccated coconut and sugar, then whisk in eggs, extract and essence, then sifted flour.

Spread mixture into pan. Bake about 35 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool. (Refrigerate cake for an hour to make it easier to cut.)

Meanwhile, toast shredded coconut in large frying pan, stirring constantly over medium heat, until browned lightly. Immediately turn coconut onto flat tray to cool before using.

To make lemon syrup; stir ingredients in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly.

Cut cake into 2cm (¾-inch) squares. Dip squares, one at a time, into lemon syrup until coated all over; drain off excess syrup. Toss cakes in toasted coconut. Stand cakes on a wire rack to firm before serving.