Lemon Coconut Cake

1½ cups self-raising flour, sifted
1 cup caster sugar
2 large eggs
1 cup milk
1½ cups desiccated coconut
grated lemon rind
125 gm unsalted butter, melted
cooking spray
baking paper
1½ cups sifted icing sugar, sifted
¼ cup lemon juice
Preheat oven to 170°C. Using a wooden spoon, mix flour, sugar, eggs, milk, ½ cup coconut, 1 heaped tbsp lemon zest and melted butter until smooth. Generously spray a springform cake tin and line base with baking paper. Then pour batter into tin and cook in oven for 40 mins. Set aside for 5 mins, unmould and allow to cool completely on a cake rack. To make icing, mix together icing sugar, 1 cup desiccated coconut and 1 tspn lemon zest. Add lemon juice, little by little, and then spread over cake.