Step 1

In a large mixing bowl, add eggs, butter, milk and mix until smooth.

Step 2

Add cake mix and coconut and mix until just combined.

Step 3

Prepare cake pan with crunch topping: Grease a 10-12 cup nonstick bundt pan generously with butter. Sprinkle coconut and tap it around until the bottom and sides are fully coated. Tip: Use a simple bundt pan with smooth sides without any designs because that makes it easier to remove the baked cake.

Step 4

Pour batter in this prepared pan.

Step 5

Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.

Step 6

Allow the cake to cool down and then, remove it from pan. You may have to run a knife around the pan to help loosen it. Place it on a cake stand, bottom side facing up and top side facing down.

Step 7

While the cake is cooling, make the glaze by mixing together together powdered sugar, melted butter, milk, vanilla extract and lemon extract until thick, smooth and creamy.

Step 8

Drizzle glaze over cooled cake and sprinkle more desiccated coconut. Let the icing harden (takes about 20 minutes) before serving. Enjoy!