This is a light, delicious cake. I've been making coconut lemon cake for a girlfriend's birthday dinner for several years now, and all the guests said this was the best one ever. I used whole wheat pastry flour instead of white cake flour, and substituted coconut oil for vegetable shortening (Crisco). Coconut oil is solid until heated, so it behaves the same as Crisco. Added the zest of 2 lemons to the batter, and poured a lemon simple syrup onto the layers while they were still hot. I didn't use icing, just grated coconut between the layers and a dusting of powdered sugar and more coconut on top. The only problem was that the layers didn't stick together when the cake was cut. Next time will try using a bundt pan instead of cake pans. Or, I'll use lemon marmalade between the layers. This cake recipe is a keeper, will do again.