• Preheat the oven to 350° Fahrenheit.
• In a food processor, pulse together the cup of shredded coconut until it's in smaller crumbles.
• In a mixing bowl stir together the flour, sugar, baking powder, shredded coconut, and salt.
• In a bowl combine the milk and vinegar, to make a version of buttermilk.
• In a separate bowl, combine the eggs and vanilla extract, then add in the buttermilk. Whisk to combine.
• Add the wet ingredients to the dry ingredients, and stir until combined.
• In a microwave safe bowl, microwave the 1/4 cup of butter for 30 seconds, until completely melted.
• Stir the melted butter into the cake batter.
• Line the bottom of two 8" cake tins with wax paper or parchment paper.
• Split the cake batter evenly between the two cake tins.
• Bake for 35 minutes.
• Remove the cakes from the oven and let cool ten minutes.
• Then take a knife and go around the edge of the cakes, to loosen them from the tins.
• Carefully flip the cake tins over and remove the cake from the tins. Place them on a cookie sheet and stick them in the freezer for 30 minutes to cool them.
• After the cakes have been in the freezer for 30 minutes, place them on a cooling rack on the counter, to cool for the remaining time. Let the cakes cool completely before frosting.

For the frosting

• Place 2 1/2 cups of sweetened shredded coconut into a large sauce pan, over medium heat, stirring frequently, toast the coconut until it's golden brown. Spread the toasted coconut onto a cookie tray and let it cool.
• In a mixing bowl, using an electric hand mixer, beat together the softened butter and powdered sugar.
• Then add in the greek yogurt. Cream until smooth.
• Add in the vanilla extract and lemon juice. Cream the frosting together until smooth.

To Assemble the Cake

• Place one cake round on the cake stand. Spoon half of the frosting onto the cake round. Using an angled spatula, smooth out the frosting on the top of the cake so it's level and the frosting on the edges is pillowy, then top with half of the toasted coconut.
• Place the other cake round on top.
• Spoon the remaining frosting on to the top of the cake, smooth it out so it's level. Sprinkle the remaining toasted coconut on top of the cake.
• Press any coconut that falls off the cake, around the edge of the cake onto the frosting.
• Serve the cake immediately, or store in the fridge for later.