Method
1 Grease a deep 22cm-round cake pan. Line base with baking paper.
2 Place butter, sugar, coconut essence and lemon rind in a medium bowl. Beat with an electric mixer until creamy. Add eggs, one at a time, beating until combined (mixture may appear curdled at this stage). Fold in flour and coconut milk into egg mixture, in two batches. Stir in shredded coconut. Spread mixture into prepared pan and smooth top. Scatter frozen berries over the top.
3 Cook in a moderate oven (180C) for about 50 minutes or until cooked when tested. Stand cake in pan for 10 minutes then turn onto a wire rack.
4 Serve cake warm with custard. Dust with sifted icing sugar mixture