First Step: Preheat your oven to 350°F (175°C) and generously grease a Bundt pan to prevent sticking. Gather all ingredients and allow refrigerated items such as eggs, sour cream, and milk to come to room temperature for even mixing.

Second Step: In a medium bowl, whisk together 3 cups cake flour, 3 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute leavening agents and salt.

Third Step: In a large bowl, beat 1 cup softened unsalted butter on high speed until fluffy (about 1 minute). Add 1 3/4 cups granulated sugar and 1 heaping tablespoon lemon zest and continue beating for 3-4 minutes until the mixture is light and airy. Add 1/2 cup vegetable oil and mix on medium speed to combine.

Fourth Step: On low speed, add 5 eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in 2 teaspoons vanilla extract and 1 teaspoon coconut extract for flavor depth.

Fifth Step: Whisk together 1/4 cup fresh lemon juice and 2/3 cup whole milk (or coconut milk for extra coconut flavor). Alternately add the dry ingredient mixture and the lemon-milk mixture to the batter in three parts on low speed. Mix just until combined after each addition to avoid overworking the batter.

Sixth Step: Gently fold in 1 cup sweetened shredded or flaked coconut to maintain a tender, light texture without overmixing.

Seventh Step: Pour the batter evenly into the prepared Bundt pan. Bake for 55 to 65 minutes until the edges are golden and a toothpick inserted near the center comes out clean. Cover with foil if browning too fast. Once done, cool the cake in the pan for 2 hours before inverting onto a cake stand to cool completely.

Final Step: Beat 8 ounces softened cream cheese and 1/4 cup softened butter on medium until smooth (about 2 minutes). Gradually add 2 cups confectioners’ sugar, 1-2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract on low speed. Increase speed and beat for 3 minutes until fluffy. Spread evenly over the cooled cake. Press remaining shredded coconut onto frosting for a feather-like texture. Optionally, toast coconut flakes at 300°F (150°C) for 6-8 minutes for color and crunch. Fill the center nest with candy-coated chocolate eggs and serve.