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Preheat oven to 180°C/160°C fan forced. Grease and line base and side of a 20cm (base size) round springform pan with baking paper.
Use electric beaters to beat the eggs, honey and vanilla in a large bowl until thick, pale and doubled in volume. Add the ricotta and beat until combined.
Sift over the baking powder then add the almond meal, desiccated coconut, lemon rind and juice. Stir until combined. Spoon the mixture into prepared pan and smooth the surface. Bake for 30-35 minutes or until crumbs cling to a skewer inserted into the centre. Set aside for 10 minutes to cool slightly before carefully removing the side of the pan. Set aside to cool completely. Serve topped with shredded coconut and extra lemon rind.