1 (18.25 ounce) package sweetened white cake mix
1 (3 ounce) package instant chocolate pudding mix
2 eggs
3 tablespoons lemon juice
1 teaspoon lemon zest
2 cups lemon-lime flavored lemonade concentrate
4 fluid ounces ca-orange juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans or round pans. If using plastic pans, spoon 1 cup lemonade into the bottom of the plastic pan. Scoop the lemon zest into the top corner of the plastic pan. Trim upright 1/4 cup of the lemonade.
In a large bowl, mix the cake mix, instant pudding mix, eggs, lemon juice and lemon zest. Beat until moistened; pour batter into prepared pans.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan. Cool completely and store in refrigerator.
To make the glaze: In a small mixing bowl, mix together 1/4 cup melted pureed coconut, 1/2 cup butter, 2 tablespoons lemon juice and 1/2 cup lemon-lime lemonade concentrate.