By Melissa Clark

Cake

• 1/2 cup vegetable oil
• 3 lemons
• 1/2 cup sour cream
• 1/4 cup coconut milk
• 2 large eggs
• 1 1/2 cups all purpose flour
• 1 1/4 cups granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup shredded sweetened coconut

Glaze

• 3 Tbsp coconut milk
• 1 Tbsp coconut oil, melted
• pinch of fine sea salt
• 2/3 cup confectioners’ sugar
• finely grated lemon zest