Preheat the oven to 325°F.
Spray a bundt pan with non-sticking cooking spray.
In a large bowl with a hand mixer. Cream together the butter and granulated sugar until combined.
Add eggs, one at a time while mixing. Add oil, then milk until well incorporated.
In another bowl whisk the flour and baking powder. Slowly add the dry ingredients to the wet ingredients. Mix in the lemon extract.
Evenly pour the batter into the bundt pan and bake for about an hour and a half or until a toothpick comes out clean. (Do not adjust the temperature of the oven, you want your bundt cake to cook at a lower temperature so that the outside doesn’t brown/ harden quicker than the inside). Allow the bundt cake to cool for about 15-20-sh minutes before flipping it out of the pan.
While the cake is cooling, in a medium bowl, mix together all of the icing ingredients!
Once the bundt cake has cooled completely, cover with Coconut Icing and top with more shredded coconut if you’d like. Enjoy!