Greek coconut cake

• 250 grams softened butter
• 2 cups caster sugar
• 9 eggs
• 4 cups finely desiccated coconut
• 2 3/4 cups self-raising flour
• 1 cup caster sugar
• 1 cup water
• juice of 5 lemons and zest of one
• 3/4 cup brown sugar
• 1 cup cream
• 1 cup large thread coconut

1. Cream butter and  first measure of sugar
2. Lightly beat eggs
3. Add eggs, coconut and flour alternately to the creamed mixture in 5 batches staring with egg and finishing with flour to prevent curdling
4. Bake 2 hours at 150 degrees
5. When cake is nearly cooked bring second measure of sugar, water and lemon to boil. Stir to dissolve sugar. Remove from heat and strain into a jug
6. Heat sugar and cream together (do not boil). Add coconut
7. Remove cake from over and prick all over
8. Pour syrup over
9. Spread over topping
10. Bake 180 degrees celsius for 20 minutes (maybe place a tin underneath as it can drip)
11. Cool for 30 minutes before removing from tin - serve with Greek yoghurt