1. Preheat the oven to 180°C / 160° Fan.

2. Grease and line three 20cm shallow cake tins.

3. Put the milk and 15ml of the lemon juice in a jug. Stir and leave to stand for 5 minutes.

4. Put the rest of the juice in a pan with 75g sugar, heat gently until sugar is dissolved. Remove from heat.

5. Stir in the lemon zest and coconut. Set aside.

6. Sift together the flour, baking powder and bicarbonate of soda.

7. Cream the butter, add the rest of the sugar.

8. Beat in the eggs, one at a time.

9. Fold in the flour, milk and coconut mix.

10. Transfer to tins, level the tops and bake for 25 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.

11. For the filling, cream the butter and icing sugar, then beat in the soft cheese, Major Lemon Fruit Base and vanilla extract.

12. Sandwich the cakes with lemon curd and two thirds of the filling, then spread the rest over the top. Sprinkle with toasted desiccated coconut.