In a large bowl, combine the sifted flour, coconut, baking powder, baking soda and salt
In a stand mixer bowl, combine the butter, sugar and lemon zest and beat on high until light and creamy. Lower the speed and beat in the eggs 1 at a time
Add in the coconut cream and lemon juice (it's okay if the mixture looks like it has split)
Fold in the dry ingredients so they are well incorporated but not over mixed
Divide the mixture into three greased and lined 18cm cake pans or two 20cm cake pans
Bake each 18cm cake for about 25 minutes, and each 20 cake pan for about 30-35 minutes until a skewer poked in the middle of the cake comes out clean
Leave each layer to cool completely before icing
Icing
In a stand mixer, beat the cream cheese and butter together until light and creamy. Add in half the icing sugar, zest and salt and beat well.
Drizzle in the lemon juice and add the remaining icing sugar and beat on high until thick and creamy.
Ice the cake by sandwiching the layers together with the icing then spreading another layer on top. Sprinkle on some extra desiccated coconut as decoration if you like.