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Preheat oven to 180C fan-forced. Grease and line a 20 x 30 cm slice pan with baking paper, extending the paper 3 cm above the long sides.
In a large, microwave-safe bowl, melt the butter in 30 second bursts in the microwave until it is liquid.
Add sugar, stir vigorously with a whisk until combined. Making sure butter mixture isn’t hot, beat in eggs one at a time.
Sift the flour over mixture and use a spatula to carefully fold it through. Add coconut, lemon zest and ¼ cup lemon juice; stir through again, until well combined.
Bake for about 30 minutes until firm and golden brown. Remove from the oven; allow to cool before sprinkling with icing sugar and serving with double thick cream.