Preheat the oven
Preheat to 350°F (175°C). Grease and line a 9×5-inch loaf pan or an 8-inch round cake pan.

Mix dry ingredients
In a bowl, whisk together flour, shredded coconut, baking powder, and salt. Set aside.

Cream butter and sugar
In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

Add eggs and flavoring
Add eggs one at a time, mixing well after each addition. Stir in lemon juice and lemon zest.

Incorporate yogurt
Mix in the Greek yogurt until smooth.

Combine wet and dry
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Bake
Pour batter into prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Lemon Glaze

Mix 1 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled cake for extra brightness.