1. Preheat the oven to 180°C (350°F). Line am approx 23x13cm loaf tin* with baking parchment and grease lightly. Set aside. If your desiccated coconut has larger pieces, add it to a mixer and mix until very fine.

2. Add sugar and sunflower oil to a large bowl and mix on high for several minutes until light and fluffy. Add the eggs separately and mix well after each addition. Next, add the lemon juice, lemon zest, and vanilla extract and mix in. Combine flour, desiccated coconut, baking powder, and salt. Add together with the coconut milk to the large bowl and mix until just combined.

3. Transfer the batter to the prepared loaf tin, spread evenly and bake the cake for about 60-65 minutes or until a wooden skewer inserted into the cake comes out clean. Take the cake out of the oven, let it cool down inside the tin for some time, then lift it out with the help of the baking parchment and let cool down completely on a wire rack.

4. For the decoration, melt the butter and mix with confectioners’ sugar, vanilla extract, and coconut milk until well combined. Let the glaze sit for some time until it starts to thicken, then spread it evenly on the cooled cake and sprinkle with the toasted coconut flakes. Allow the glaze to set completely before cutting the cake.