Lemon Coconut Meringue Cake

Base:
90 g butter
2 tbsp sugar
110 g flour
45 g cornflour
Second layer:
397 g condensed milk
2 eggs,separated
2 tsp lemon rind
125 ml lemon juice(2 big lemons)
Topping:
4 tbsp sugar
250 desiccated coconut

Preheat the oven to 180C
Grease 25 cm baking tin.Line the base with baking parchment & grease it with butter.
For base cream  the butter & sugar.
Sieve the flour & corn flour into the separate bowl,mix it together & gradually stir into the butter mixture.
Knead until smooth.
Spread evenly over the base of the prepared baking tin.
Bake for 15 min,until slightly browned.
Combine the condensed milk,egg yolks,lemon rind & juice in a bowl.Pour over the base & bake for 10 min.
Beat the egg whites until soft peaks form.Gradually add sugar,whisking until thick & glossy.
Stir in the desiccated coconut,spread over the second layer & bake 10 min,until golden brown.
Cool in the tin before cutting & serving.