For Cake

1. Preheat oven to 350 degrees.
2. Grease a 9 x 5 loaf pan with non-stick baking spray and line with parchment paper. Leave 2 inches of parchment hanging over short sides of the pan for easy removal of the loaf once cooled.
3. In the bowl of a stand mixer fitted with the paddle attachment, whisk the eggs, sugar, yogurt, coconut milk, coconut oil, lemon zest, and vanilla until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt and shredded coconut.
5. With the mixer on low, add the dry ingredients to the wet ingredients and mix until just barely combined. Remove the bowl from the mixer and use a rubber spatula to fully combine the mixture in just 2=3 strokes. Do not over mix.
6. Spoon or pour the batter into the prepared pan. Use an offset spatula to level the top.
7. Bake on the center rack of the oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the pan from the oven and cool the cake on a wire rack for 10 minutes.
9. Using the parchment paper over hanging the sides of the pan, carefully remove the cake from the pan and cool on a wire rack completely before adding the frosting.

For Frosting

1. Combine the confectioner’s sugar, milk and yogurt in a medium bowl and whisk to combine until smooth. Frosting should be thick but pourable. If frosting is too thin and transparent, add more confectioner’s sugar. If too thick, add more milk.
2. Pour the frosting over the cooled cake and then top with shredded coconut, gently pressing it in to the frosting.
3. Allow 30 minutes for frosting to set before slicing.