Preheat the oven to 180C/356F/gas mark 4.

Lightly butter or grease a cake pan or baking dish of roughly 25cm across and 5cm deep - metal, ceramic and enamel dishes all bake the tart nicely.

Using an electric hand mixer or stand mixer, cream the softened butter, sugar and vanilla extract together until light and fluffy in texture.

Add the eggs one at a time, beating well after each egg.

Add the warm water and mix until combined.

In a separate bowl, combine the flour, baking powder and salt.

Fold the dry ingredients into the wet ingredients by hand, using a large spoon or spatula.

Lastly, fold in the desiccated coconut.

Spoon the batter into your chosen baking vessel and bake for 30 minutes. The tart is done when a toothpick comes out clean and the top has developed an even, deep golden brown colour.

Let the tart cool down completely before starting the sauce.

In a medium sauce pan, add the sugar, lemon juice and water. Keep the heat medium-low and let the sugar dissolve in the water, no need to stir.

Allow the sugar syrup to gently simmer until slightly thickened. This will take about 5-10 minutes, but keep an eye on it

Slowly pour the hot sugar syrup over the cooled down tart. It will look like a lot of syrup at first but that's expected. Pause for a few seconds to allow some sauce to soak in before adding the rest.

Allow the lemon syrup to infuse into the tart as it cools down completely. Slice and enjoy!