Lemon Cake Squares

Zest the lemon on a fine grater (yellow part only, avoiding the white pith).

Cut the lemon in half and squeeze out the juice (I got 70 ml of juice).

Melt the butter (I melted mine in the microwave) and let it cool until just warm.

Add the sugar, eggs, lemon zest and juice, milk, flour, and shredded coconut to the butter. Stir to combine — the mixture will be almost liquid.

Pour the mixture into a baking pan (I used a 25x25 cm square pan); no need to grease it. Bake in an oven preheated to 170°C for 40–45 minutes.

Let cool completely, then cut into squares.

Serve the lemon cake squares cold, with milk or tea.