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Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with non-stick parchment paper on the bottom and sides. Set aside.
In a small bowl, whisk together the lemon juice and canned coconut milk. Set aside.
In a mixing bowl, add sugar and grate lemon zest. Use your fingertips to rub the zest into the sugar.
Add the self-rising flour, and the lemon juice/coconut milk mixture made earlier.
Use a rubber spatula to stir and form a smooth cake batter.
Pour the cake batter into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. The top will stay pale, lightly golden on the edges. That's normal.
Cool down for 10 minutes in the pan, then for 1 hour on a wire rack.
Once the cake has cooled to room temperature, you can dust powdered sugar on top to decorate, and add a few extra slices of lemon in the center for decor.