Preheat oven to 160C fan forced and line a loaf tin with baking paper.
Place flour, cornflour, baking powder, sugar and coconut in a large bowl and mix together. Make a well in the centre and add the oil, eggs, lemon rind, avocados and coconut milk and whisk until just combined.
Pour into loaf tin and cook for 50 minutes, or until clean when tested with a skewer. Allow to cool in tin completely.
Meanwhile, to make the coconut icing, place the coconut cream in the fridge for 24 hours. Once chilled completely, remove the top firm creamy layer and place in a large bowl (you should have about 3/4 cup).
Add the honey to the coconut cream and whisk until slightly thickened and combined. Refrigerate until required.
When ready to serve, spoon the icing over the cake and scatter with shredded coconut.
Coconut cream varies in consistency from brand to brand and after refrigeration, some coconut creams may be thicker than others. If your icing is very thick, add a few tablespoons of coconut milk or water to thin the icing.
* cream needs 24 hours to chill completely.