Description
This delicious Easter Cake recipe features a moist lemon coconut Bundt cake with a creamy lemon cream cheese frosting. It’s adorned with toasted coconut and colorful candy-coated chocolate eggs, making it a festive treat perfect for Easter celebrations or springtime gatherings.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) cake flour, spooned & leveled
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients & Cake Batter
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 1 heaping tablespoon lemon zest
- ½ cup (120ml) vegetable oil
- 5 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- ½ cup (120g) full-fat sour cream or plain yogurt, room temperature
- â…” cup (180ml) whole milk, room temperature
- ¼ cup (60ml) fresh lemon juice
- 1 cup (100g) sweetened flaked/shredded coconut
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Decoration
- 1 ½ cups (150g) sweetened flaked/shredded coconut
- 1-2 cups candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (177°C). Grease a 10-12 cup Bundt pan thoroughly to ensure the cake does not stick.
- Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until fully combined. Set aside.
- Cream Butter & Sugars: Using a mixer, cream the softened unsalted butter, granulated sugar, and lemon zest together until the mixture is light and creamy. Add vegetable oil and continue mixing. Then add the eggs one at a time, mixing well after each addition. Incorporate sour cream, vanilla extract, and coconut extract into the batter.
- Combine Wet & Dry: In a separate small bowl, whisk together fresh lemon juice and whole milk. Alternately add the dry ingredient mixture and the lemon-milk mixture to the wet ingredients, mixing until just combined. Gently fold in the sweetened shredded coconut to finish the batter.
- Bake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake in the preheated oven for 55-65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 2 hours, then invert onto a serving plate and let cool completely.
- Make Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add confectioners’ sugar, then lemon juice and vanilla extract. Continue beating until the frosting is light and fluffy.
- Frost & Decorate: Spread the frosting evenly over the cooled cake. Sprinkle the top with additional shredded coconut and fill the center cavity of the Bundt cake with candy-coated chocolate eggs for a festive touch.
- Serve: Serve the cake immediately, or refrigerate it. If refrigerated, allow the cake to sit at room temperature for about 30 minutes before serving for the best flavor and texture.
Notes
- Make sure all refrigerated ingredients are at room temperature for best mixing results.
- Use fresh lemon juice and zest for the brightest lemon flavor.
- To toast the coconut for garnish, lightly brown it in a dry skillet over medium heat, stirring frequently.
- Storage: Store covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- For a dairy-free version, substitute sour cream and cream cheese with plant-based alternatives.
