Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
2-1/2 cups all-purpose flour, 2-1/2 tsps baking powder, 1 tsp table salt
In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk.
1 cup granulated sugar, 5 tbsps unsalted butter, melted, 3 tbsps canola oil, 1-1/2 tbsps finely grated lemon zest, 1 tsp lemon extract, 1 tsp vanilla extract, 1/4 cup milk
In a small bowl, whisk eggs and buttermilk until evenly blended.
2 large eggs, 3/4 cup buttermilk
With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in coconut.
1/2 cup (2 oz) sweetened, flaked coconut
Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured). Place in oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
When loaf comes out of the oven, place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.