Method

1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of two 18cm round cake tins.

2. Finely grate the zest from both lemons and set the lemons aside. In a large bowl, beat the butter and caster sugar together until pale and creamy.

3. Gradually whisk in the coconut cream, then slowly add the beaten eggs, adding a little flour if needed to prevent curdling.

4. Sift in the flour and baking powder with a small pinch of salt. Add the desiccated coconut and fold everything together until combined.

5. Divide the mixture evenly between the tins and level. Bake for 25–30 minutes until golden and firm to the touch. Leave to cool in the tins for 15 minutes, then turn out onto a wire rack and cool completely.

6. Cut the remaining lemons in half and squeeze the juice from three halves. Add the juice to a saucepan with the caster sugar and 100ml water.

7. Thinly slice the lemon half, remove any pips, and add to the pan. Simmer gently for 5–8 minutes to create a syrup and candied lemon slices. Remove the lemon slices and place on baking paper to cool. Keep the syrup for later.

8. For the frosting, beat the butter, icing sugar, lemon zest and lemon juice until smooth. Add the soft cheese and coconut cream, then whisk until thick and spreadable. Chill for at least 30 minutes.

9. Spoon most of the lemon syrup over both sponge layers, reserving about 2 tablespoons.

10. Place one sponge on a serving plate and spread a layer of frosting on top. Add the second sponge and press down gently. Spread the remaining frosting over the top and sides of the cake. Drizzle over the reserved lemon syrup and sprinkle with desiccated coconut. Decorate with the candied lemon slices and serve with Ahmad Tea Earl Grey.