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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
In a medium bowl, combine the softened cream cheese and sweetened condensed milk. Use a hand mixer or whisk to blend them until smooth.
Slowly fold in the lemon cake mix, mixing until everything is combined and the batter is smooth. Add in the vanilla extract and lemon juice if you’re using it.
Pour the batter into the prepared 9×13-inch baking dish and spread it out evenly.
Pour the melted butter evenly over the top of the cake mixture. Do not stir.
Sprinkle the shredded coconut and chopped nuts over the cake, if desired.
Place the baking dish in the preheated oven and bake for 40-50 minutes. The top should be golden and slightly crispy, and the cake should be set in the center.
Let the cake cool slightly before serving, though it’s also delicious served warm. If you want a more refreshing taste, let it chill in the refrigerator for a couple of hours.
Slice and serve as-is, or add a scoop of vanilla ice cream or whipped cream on top for extra indulgence!