Instructions

1. You will need approximately seven tablespoons of lemon juice, about four lemons, for this recipe.
2. Adjust the oven rack to the middle position and heat the oven to 350 degrees. 
3. Grease and flour a 9×13-inch baking pan. 
4. Combine flour, baking powder, baking soda, salt, and shredded coconut in a medium bowl. 
5. Combine the cream of coconut, lemon juice, lemon zest, and extracts in a small bowl.
6. Use a hand or electric mixer at medium speed to beat the sugar and butter until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until incorporated. 
7. Reduce speed to low and add flour mixture and coconut milk mixture, alternating between the two. Mix until smooth, about 30 seconds.
8. Scoop the batter into the prepared pan and spread evenly over the pan. 
9. Bake until the cake is golden brown, and the toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cake to a wire rack and let cool for 10 minutes.
10. For the glaze, whisk powdered sugar, lemon juice, and coconut milk until smooth. Gently spread glaze over the warm cake. Decorate the top of the cake with lemon zest, lemon slices or toasted coconut.  Cool completely for at least 2 hours before serving.