Beat the eggs with sugar for 10 minutes until the mixture becomes fluffy. Add the milk and corn semolina and mix slowly until absorbed. Then add the flour, vanilla, cinnamon, and grated lemon rind. Stir slowly so the mixture doesn't deflate.
Pour the blend into a medium-size buttered oven dish and put it to bake at 347°F (175 °C) for 30-35 minutes. Remove the baked cake and allow it to cool. Pour the syrup over it, which is prepared as follows:
In a suitable container, boil the mixed together water and sugar for 7 minutes, add the lemon juice, butter and remove from heat. Add the vanilla and allow it to cool.
Having poured on the syrup, leave it to soak for 10 minutes and sprinkle it with coconut flakes. Leave in the refrigerator for 4 hours before serving.
The taste is incredible. Enjoy!