Rinse two lemons with hot water and thinly grate the peel. Squeeze all 4 lemons. Melt the butter. Mix sugar, flour, eggs and the melted butter with the whisk of the mixer. Fold in shredded coconut, lemon zest, almond kernels, juice of one lemon and milk. Pour the liquid batter into a greased cake springform pan (26 cm) and bake at 180 °C for about 50 minutes.
Have fun baking!