This was a beautifully sweet cake that had just enough lemon. 50 minutes was a little too long maybe, but the crusty outside was delicious either way. I used lemon extract instead of vanilla and it helped the lemon flavor pop. Definitely should have used canned coconut cream instead of this other packaged version. My coconut cream was rock hard after refrigeration and I microwaved it for a sort of drizzle glaze instead of whipped coconut cream.