Preheat oven to 180 degrees
Place the oil, eggs, rind, lemon juice, yoghurt (sour cream & milk) and sugar in a bowl and whisk to combine.
Sift over the flour and add the coconut and stir until smooth
Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer
While the cake is still hot, remove from the tin and place on plate
To make lemon frosting gently stir together the sugar and lemon juice and spoon over cake and allow to set.