The perfect ending to a hearty meal during the cold weather we are currently experiencing

Ingredients
1 1/2 cups (225g) self-raising flour
1/2 cup (45g) desiccated coconut
1/2 cup (100g) caster sugar
1 tablespoon finely grated lemon rind
1/2 cup (125ml) coconut milk
1 egg, lightly whisked
60g butter, melted

Sauce:
1 tablespoon cornflour or custard powder
1 cup (215g) caster sugar
2/3 cup (160ml) lemon juice
1/2 cup (125ml) coconut milk
1/2 cup (125ml) water

Method: 

Preheat oven to 180°C. Grease a 2 litre capacity ovenproof dish with butter. Place on an oven tray.
Combine flour, coconut, sugar and lemon rind in a large bowl. Whisk coconut milk, egg and butter in a bowl.
Add coconut milk mixture to flour mixture. Stir to combine. Pour into prepared pan and use the back of a spoon to smooth surface.
To make sauce, combine cornflour and sugar in a bowl. Use a spoon to sprinkle evenly over pudding. Combine remaining ingredients in a small saucepan over medium heat; bring to a simmer. Remove from heat and pour over pudding. Bake in preheated oven for 25-30 minutes or until just cooked through and golden. Remove from oven. Set aside for 5 minutes before serving. Serve with ice-cream or custard, if desired.