Instructions

reheat oven to 325 degrees F. Spray a 6-cup bundt pan with nonstick cooking spray; set aside.
In a small bowl, sift flour, salt, and baking soda together; set aside.
Beat sugar and butter together in a bowl with an electric mixer until light and fluffy, about 4 minutes. Add eggs one at a time, thoroughly beating each egg before adding the next.
Add 1/3 of the flour mixture to the butter mixture and mix well. Pour in 1/2 the coconut milk and beat until combined. Repeat with the remaining flour mixture and coconut milk, ending with flour. Fold lemon juice, lemon zest, and shredded coconut into batter until evenly combined. Pour into prepared bundt pan.
Bake 40-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Lemon Syrup
In a small saucepan, bring water and sugar to a boil, stirring frequently, until sugar is dissolved. Remove the pan from the heat and whisk in the lemon juice. Allow to cool slightly.
Upon removing the cake from the oven, poke several holes in it with a wood skewer. Brush or drizzle lemon syrup into the holes. Cool the cake for 30 minutes before removing to a rack to cool.
White Chocolate Lemon Glaze
In a small bowl, whisk together white chocolate dessert glaze and lemon juice. Drizzle over the cooled cake. Garnish with lemon zest and coconut flakes, if desired.