Belizean Trifle

Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan with parchment paper.

Cream together margarine and sugar until light and fluffy, about 3-4 minutes, using an electric mixer or vigorous hand mixing.

Add eggs one at a time to the margarine mixture, beating well after each addition to fully incorporate.

Sift flour and baking powder together in a separate bowl to remove lumps and aerate the mixture.

Fold the flour and baking powder mixture into the wet ingredients in two additions, alternating with the diluted evaporated milk and stirring gently until just combined.

Stir in lemon essence and grated coconut until evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.