First, boil the syrup. Add all ingredients (apart from the shredded coconut) to the mixer bowl and mix with the flat beater at low speed for 1 minute. Scrape down the sides of the bowl with a spatula and mix again at medium speed for 4-5 minutes. Finally, add the shredded coconut and combine it to the mixture. Tip the mixture on a 30Χ40 metal sheet, which you have floured beforehand and bake in a rack oven at 200°C (high) and at 170°C (low) for 40 minutes. Add the syrup while both syrup and cake are still relatively warm.