Step 1

Preheat oven to 350°F. Grease a 9x13 baking dish with baking spray, set aside.

Step 2

Whisk flour, baking powder, baking soda, and salt in a bowl, set aside.

Step 3

In a mixer whip sugar, vegetable oil, eggs, and lemon zest until light in color and mixture is increased in volume, about 3 minutes.

Step 4

Gradually add dry mixture alternating with pineapple juice and cream of coconut, beginning and ending with the dry mixture. Fold in coconut.

Step 5

Transfer batter into prepared baking dish, baking until a toothpick inserted comes out clean with a few moist crumbs, about 25 to 35 minutes. Cool completely.

Step 6

Beat cream cheese and butter together until smooth and combined, scraping bowl frequently to prevent lumps.

Step 7

Gradually add powdered sugar and cream of coconut, scraping bowl as needed. Beat in vanilla and salt.

Step 8

Frost evenly over cooled cake and if desired, garnish with coconut.