Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour. Set aside.
In the work bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth. Add sugar, beating until fluffy. Add eggs, one at a time, beating until pale yellow in color.
In a medium bowl, stir together flour, salt, baking powder, and lemon zest. Gradually add flour mixture to butter mixture. Add vanilla extract and coconut extract, beating until well combined. Spoon batter into prepared pan.
Bake until a wooden pick inserted in center of cake comes out clean, approximately 1 hour, 5 minutes. Let cool in pan for 10 minutes. Transfer to a wire rack, and let cool completely.
Pour Coconut Glaze over cooled cake, and garnish with fresh coconut shavings and strawberries, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/coconut-pound-cake-recipe/