Easter Coconut Cake | The Fancy Pants Kitchen

Ingredients

• 3 cups (360g) cake flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened to room temperature
• 1 & 3/4 cups granulated sugar
• 1 heaping tbsp lemon zest
• 1/2 cup vegetable oil
• 5 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 tsp coconut extract
• 1/2 cup full-fat sour cream or plain yogurt, at room temperature
• 2/3 cup whole milk, at room temperature
• 1/4 cup fresh lemon juice
• 1 cup sweetened flaked/shredded coconut
• 8 ounces full-fat brick cream cheese, softened to room temperature
• 1/4 cup unsalted butter, softened to room temperature
• 2 cups confectioners’ sugar
• 1–2 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 & 1/2 cups sweetened flaked/shredded coconut (see Chef’s Note)
• 1–2 cups candy-coated chocolate eggs, such as Cadbury Mini Eggs