Lemon Coconut Cake

Lemon Coconut Cake
Ingredients
For the Cake:
Zest of 1 lemon
240 ml (8 fl oz) milk
1 egg
60 g (2 oz) sugar
20 g (0.7 oz) cornstarch
3 eggs
150 g (5.2 oz) sugar
150 ml (5 fl oz) vegetable oil
Juice of 1 lemon
250 g (8.8 oz) flour
15 g (0.5 oz) baking soda
For the Topping:
15 g (0.5 oz) honey
10 g (0.35 oz) shredded coconut
Instructions

1. Prepare the Milk:

Begin by zesting 1 lemon and setting the zest aside.
Warm 240 ml of milk until it’s just warm but not boiling.
Allow the milk to cool to room temperature.

2. Make the Custard:

In a medium saucepan, whisk together 1 egg, 60 g sugar, and 20 g cornstarch.
Gradually pour the cooled milk into the egg mixture, stirring constantly.
Cook over medium heat, stirring continuously, until the mixture thickens. Remove from heat and set aside.