Pre-heat oven to 180°C/350°F/gas mark 4. Sift flour, salt and baking powder together in a bowl. Rub in butter until it feels like fine breadcrumbs. Add coconut, lemon zest and sugar.
In a separate bowl beat egg, add 100ml/3½ fl oz milk and vanilla extract. Make a hole in the flour mixture and add liquid egg/milk mix. Blend altogether until mixture has a stiff consistency. Add the additional milk if needed.
Place in a greased 15cm (6 inch) cake tin and bake at 180°C/350°F/Gas Mark 4 for 40 minutes or until an inserted knife in the middle comes out clean.
Recipe given by Twiggy.
This recipe appears in the Celebrity Bake Book, in aid of the Ben Kinsella Trust.