Ingredients
1. Shredded coconut (1 ½ cup)
2. baking powder (1 tbsp)
3. self rising flour (1 ½ cups)
4. whole milk (1/2 cup)
5. sugar (1 cup)
6. softened margarine or butter (1/3 pound)
7. eggs, separated (4)
8. salt (a pinch)

For The Syrup:-
1. Cinnamon (1 stick)
2. whole cloves (3)
3. lemon, juice and peel (1/2)
4. sugar (1 ½ cup)
5. water (2 ½ cup)
6. shredded coconut for topping (4-5 tbsp)
7. flour (for baking pan)
8. margarine or butter (for baking pan)

Method Of Preparation:-
1. Take a saucepan, place it over heat. Mix all the syrup ingredients in it and keep this mixture to boil for about 7 to 8 minutes. Then take off the pan from heat and keep it to cool.

2. Heat the oven to 340 degrees F or 170 degrees C. Take a bowl, beat egg whites and salt in it until stiff peaks get form. Take another bowl, beat egg yolks, sugar and margarine in it until the mixture becomes creamy. Beat milk in it.

3. Mix flour and baking powder in a small bowl and beat it into the mixture. Add coconut in it. Then mix the beaten egg whites in it.

4. Take a baking pan of 15*10 inch, lightly grease it with butter or margarine and then coat it with flour. Place the batter in the pan and spread it. Place the pan in oven and bake it for about 40 to 45 minutes at 340 degrees F until the cakes starts to pull from the sides of the pan and changes to golden in color.

5. Then take out the pan from oven, keep it to cool and then remove the cake from oven . Pour the cooled syrup over the cake while it is hot. Start pouring the syrup from the edges towards the center of the cake.

6. Then dust 4 to 5 tablespoons of shredded coconut on the top of the cake. Keep it for 2 to 3 hours, until the syrup gets absorb and the cake gets cool completely. Now the cake is ready to serve.