Easter Cake

Ingredients
Cake
3 cups 360g cake flour spooned leveled
3 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon salt
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
1 and 34 cups 350g granulated sugar
1 heaping Tablespoon lemon zest
12 cup 120ml vegetable oil
5 large eggs at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
12 cup 120g fullfat sour cream or plain yogurt at room temperature
23 cup 180ml whole milk at room temperature
14 cup 60ml fresh lemon juice

1 cup 100g sweetened flakedshredded coconut
Lemon Cream Cheese Frosting
8 ounces 226g fullfat brick cream cheese softened to room temperature
14 cup 4 Tbsp 56g unsalted butter softened to room temperature
2 cups 240g confectioners sugar
12 Tablespoons 1530ml fresh lemon juice
1 teaspoon pure vanilla extract
For Topping
1 and 12 cups 150g sweetened flakedshredded coconut
12 cups candycoated chocolate eggs such as Cadbury Mini Eggs
Instructions
Preheat oven to 350F 177C. Generously grease a 10 to 12cup Bundt pan.
Make the cake Whisk the cake flour baking powder baking soda and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamy about 1 minute. Add the granulated sugar and lemon zest and beat on high speed for 34 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. Add the oil and mix on medium speed to combine. With the mixer running on low speed add the eggs one at a time then add sour cream and the vanilla and coconut extracts. Beat on mediumhigh speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
Whisk the lemon juice and milk together. With the mixer running on low speed add the dry ingredients in 3 additions alternating with the lemonmilk mixture and mixing after each