lemon coconut loaf cake

This is a nice spring cake perfect for an Easter dessert.  I am making it tonight for dessert for some company I will have this week...plus I love coconut cake!  I found this recipe on the blog, Julies eats and sweets.

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sweetened shredded coconut
• 1 cup coconut yogurt (I used full-fat coconut Greek yogurt)
• 3/4 cup granulated sugar
• 3 large eggs
• Finely grated zest of 1 medium-large lemon
• 2 tablespoons lemon juice
• 1/3 cup melted coconut oil
• 1/2 teaspoon coconut extract

In one bowl combine the flour, slat and baking powder.  In another bowl whisk together remaining ingredient.  Mix the dry and wet ingredients together.  Spray a loaf pan with cooking spray, then put the batter into the pan.  Bake at 350 degrees for 45-55 minutes.

Frosting

• 2 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/8 teaspoon coconut extract
• 1/2 teaspoon finely grated lemon zest
• 1-2 tablespoons milk or half and half
• Shredded coconut and lemon zest, optional garnish

Mix cream cheese and butter til well mixed.  Beat in powdered sugar, extract and zest.  Add just enough milk to make a smooth consistency.  Spread on cooled cake.  Sprinkle with coconut and zest if desired.