Preheat oven to 350˚F. Generously grease and flour a 10-inch bundt pan; set aside.
Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl; set aside.
Stir together milk, oil and butter in a large bowl of electric mixer. Add eggs, peel and citrus juices; beat until combined.
Add about 1/3 of flour mixture, beating until smooth after each addition. Beat 1 minute on medium speed, scraping sides and bottom of bowl occasionally.
Pour batter into prepared pan; bake for 50 minutes or until a wooden pick inserted into centre comes out clean.
Let cool on wire rack about 20 minutes. Gently loosen edge of cake with knife. Place a large platter on top of pan and invert cake. Let cake cool about 2 hours.
Spoon Cream Cheese Glaze over top of cake; sprinkle with Toasted Coconut.
Cover and refrigerate leftovers.
Cream Cheese Glaze:
Stir cream cheese and butter until combined. Stir in powdered sugar. Add vanilla extract and milk; stir until smooth.
Tip: Glaze should be thick, but still fluid. Add more milk if needed.
Spread coconut evenly on a large, rimmed baking sheet. Bake 5 to 10 minutes at 350˚F, stirring every few minutes until lightly browned.
Recipe courtesy of Tessa Huff, Pastry Chef & Blogger @ StyleSweetCA