Softened butter mix with sugar until blanching, add egg, a pinch of salt, 1 tbsp lemon zest, 1-2 tbsp water and flour. It is well kneaded and place in an oiled plastic bag in the refrigerator for 1 night. The next day 2/3 of the dough is spread in a baking dish greased with oil, as the side edges are raised on the walls of the tray. In several places the dough is pricked with a fork. Remaining dough arrives refrigerator cold. The filling is prepared by stir the cream cheese with the sugar, eggs, rind of 1 lemon, lemon juice, cinnamon, flour and the chocolate spread. Pour into the dough. The rest are cut dough strips 2 cm wide, which are interwoven as a grid on the filling and coated with beaten yolk. Cake bake in preheated oven at 200 C for 40 minutes. When pulled sprinkle with coconut and powdered sugar.