Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Add <quantity>1<unit>cup</unit></quantity> of granulated tapioca, <quantity>½<unit>cup</unit></quantity> of desiccated coconut and <quantity>2<unit>cups</unit></quantity> of coconut milk to a medium bowl

Mix well and let the tapioca soak up the liquids for 5m until the mixture thickens

Add <quantity>1<unit>cup</unit></quantity> of demerara sugar and <quantity>3½<unit>tbsp</unit></quantity> of butter to another bowl

Add <quantity>2</quantity> eggs

Whisk until homogeneous

Add ½ of the hydrated tapioca and whisk to combine

Add the other ½ of the hydrated tapioca and whisk to combine

Transfer the mixture to a baking pan lined with parchment paper and bake for 40m or until golden brown

Toast coconut flakes to taste on a skillet over medium heat until golden brown

Remove the cake from the oven. Run a knife between the cake and the pan to release it. Flip the pan to release the cake and remove the parchment paper

Decorate with the toasted coconut flakes and lemon zest to taste. The tapioca & coconut cake is ready

Brew yourself a pot of coffee or tea and enjoy!