Cake:

Preheat the oven to 180 C.

Line the base of a 22cm round cake tin with baking or waxed paper.

Sift the flour, baking powder and coconut milk powder into a medium bowl. Make a well in the centre of the dry ingredients.

Place the eggs, oil, sugar and lemon rind in a bowl. Beat with a rotary beater or electric mixer for 2 minutes.

Stir in the milk.

Pour the egg mixture into the well in the dry ingredients and stir until combined.

Turn the mixture into the tin.

Bake in the preheated over for 40-45 minutes or until a cake tester inserted into the centre of the cake comes out clean.

While the cake is cooking, prepare the syrup:

Syrup:

Place all the ingredients in a saucepan.

Bring to the boil, stirring, then simmer for 15 minutes. Leave to cool.

Remove the cake from the oven and pour half of the cooled syrup over the hot cake.

Stand in the tin for 15 minutes, then turn the cake out and remove the lining paper.

Place the cake on a serving plate. Pour the remaining syrup over the cake before serving.