1-First Step: Prep and mise en place. Preheat your oven to 350 degrees F. Generously grease a Bundt pan with butter or nonstick spray and lightly dust with flour, tapping out the excess. Bring all refrigerated ingredients to room temperature before you start; this helps the batter come together smoothly and gives a uniform rise.

2-Second Step: Dry ingredients. In a medium bowl, whisk together 3 cups cake flour, 3 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined. Set this dry mixture aside so you can add it to the wet ingredients without overmeasuring later.

3-Third Step: Cream butter, sugar, and zest. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter until creamy. Add 1 and 3/4 cups granulated sugar and 1 heaping tablespoon lemon zest. Beat for about 3 minutes until the mixture is light and fluffy; the sugar will help whip air into the butter for structure.

4-Fourth Step: Add oil and eggs. Add 1/2 cup vegetable oil to the creamed butter-sugar mixture and mix briefly. With the mixer on low speed, add the 5 large eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified. Then add 1/2 cup full-fat sour cream (or plain yogurt), 2 teaspoons pure vanilla extract, and 1 teaspoon coconut extract; mix until just combined.

5-Fifth Step: Combine wet and dry components. In a separate measuring cup, whisk together 2/3 cup whole milk and 1/4 cup fresh lemon juice. With the mixer on low, alternately add the dry ingredients and the lemon-milk mixture to the batter in three additions, beginning and ending with the dry ingredients. Mix gently and stop as soon as everything is combined. Fold in 1 cup sweetened shredded coconut last using a spatula, being careful not to overmix to avoid a dense cake.

6-Sixth Step: Bake. Pour the batter into the prepared Bundt pan and smooth the top. Bake at 350 degrees F for 55 to 65 minutes, or until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. Oven temperatures vary, so start checking at 50 minutes if you have a fast oven.

7-Seventh Step: Cool. Let the cake cool in the pan for 2 hours so it firms up and releases easily. After 2 hours, invert the pan onto a platter to release the cake and cool completely before frosting. This cooling step is important for a clean frosting finish and for the frosting to set properly.

8-Eighth Step: Make the frosting. In a bowl, beat 8 ounces softened full-fat brick cream cheese with 1/4 cup softened unsalted butter until smooth. Add 2 cups confectioners’ sugar, 1 to 2 tablespoons fresh lemon juice (to taste), and 1 teaspoon pure vanilla extract. Beat until light and fluffy; thin with extra lemon juice one teaspoon at a time if you need a pourable glaze.

9-Ninth Step: Frost, top, and serve. Spread or drizzle the lemon cream cheese frosting over the cooled Bundt cake, then press 1 and 1/2 cups sweetened shredded coconut onto the frosting so it sticks. Fill the center hole with 1 to 2 cups candy-coated chocolate eggs for a festive look. Serve immediately, or refrigerate up to 24 hours and let sit at room temperature about 30 minutes before slicing.