• Lower the oven rack to the next to lowest position.
• Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan or tube pan. 
• In a separate bowl, add the flour, salt, baking powder, and lemon zest whisk to blend.  Set aside.
• Mix the butter until smooth, gradually add the sugar and mix on medium speed 3 to 5 minutes  or until the mixture is lightened in color and fluffy.
• Add the eggs one at a time beating after each until the yellow of the yolk disappears. Scrape the bottom and sides of the bowl several times.
• Add the lemon extract to the 1 ¼ cup heavy cream.
• With the mixer on low speed, add the flour mixture alternately with milk, beginning and ending with flour mixture.  After each addition, mix just until blended. Be careful not to overmix or mix at a high speed.
• Fold in the coconut -- the cake batter will be quite thick
• Spoon batter into greased and floured bundt or 10 inch tube pan.  The oven temperature is 325 degrees F. Our cake baked for 1 hour, 30 minutes. Baking times may vary depending on your pan, oven, etc. It's best to peek in at least by the 1 hour, 10 minute mark to be on the safe side. Cover loosely with aluminum foil if the top becomes too brown.
• The cake is done when a wooden skewer inserted into the cake comes out clean or with just a few crumbs attached.  Let cool on a wire rack for 10 minutes then remove from  pan. 
• If refrigerating or freezing this cake, it must be completely at room temperature when serving for best texture and flavor.

Lemon Simple Syrup

• Stir together the lemon juice and sugar.
• Microwave for one minute. The mixture should be hot enough to dissolve the sugar. If you see sugar crystals on the spoon after stirring the heated mixture, microwave for a few more seconds. (You can heat and dissolve the mixture on the stovetop if you would rather).
• This syrup will be brushed on the top, bottom, and sides of the cake for an added boost of lemon flavor.
• When the cake is fresh out of the oven and still in the pan, brush the syrup over the top (which will eventually become the bottom) of the cake.
• After cake has been turned out, brush additional lemon simple syrup on the top and sides while the cake is still hot. Once that sinks in, you can brush more syrup over the cake.

Coconut Glaze

• Combine the sugar, coconut extract, and part of the milk (2-3 tablespoons). Start with 2 tablespoons of milk and add more, bit by bit, as needed.
• Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
• Optional: Sprinkle coconut over the top for added decoration (I used sweetened, flaked coconut for the top).