Moist and Lemony Coconut Cake

1 ½ cups self-rising flour

1 cup superfine sugar

½ cup cold unsalted butter, cut into pieces

4 eggs

1 cup milk

¼ cup lemon juice

2 teaspoons finely grated lemon zest

1 cup sweetened flaked coconut

¼ cup unsalted butter

2 ½ cups confectioners sugar

2 tablespoons coconut milk powder

2 tablespoons lemon juice

2 teaspoons finely grated lemon zest

¼ cup sweetened flaked coconut

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9-inch round baking pan.

Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.

Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.

Transfer batter to a large bowl; fold 1 cup coconut into the batter.

Pour batter into prepared baking pan, smoothing the surface of the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.

Gradually beat in confectioners sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.

Spread frosting over completely cooked cake.

Sprinkle remaining 1/4 cup coconut atop frosted cake.