Directions:

Preheat oven to 325 degrees. Butter and flour a 10 inch Bundt pan.

the cake:
Cream together 2 1/2 sticks butter, cream cheese and granulated sugar in a large bowl until light and fluffy.

Add 1 tablespoon fresh lemon juice, vanilla extract and 1/2 teaspoon coconut extract.

Combine flour and salt in a medium bowl.

Add the eggs to the butter mixture two at a time, alternating with the flour mixture and mixing well after each addition.

Fold in 3/4 cup coconut. Pour batter into the prepared pan.

Bake for 1 1/2 hours or until top is golden brown and a toothpick inserted in the midpoint of the cake comes out clean.

Cool cake in the pan for 10 to 15 minutes, then invert onto a wire rack to continue cooling.

the lemon glaze:
Combine powdered sugar, 1 tablespoon softened butter, 2 tablespoons fresh lemon juice, lemon zest and 1 teaspoon coconut extract in a small bowl. Mix well.

Drizzle over the cooled cake.

Sprinkle 1/4 cup of coconut over the top.