Name: Easter Cake Recipe
Prep time: 35 min
Cook time: 1 h
Total time: 4 h
Cuisine: American
Ingredients: 3 cups (360g) cake flour (spooned & leveled); 3 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 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; ⅔ cup (180ml) whole milk, room temperature; ¼ cup (60ml) fresh lemon juice; 1 cup (100g) sweetened flaked/shredded coconut; 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; 1 ½ cups (150g) sweetened flaked/shredded coconut; 1-2 cups candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)

This Easter Cake is a delightful and festive dessert perfect for celebrating the holiday. A moist lemon coconut Bundt cake is topped with a creamy lemon cream cheese frosting, shredded coconut, and colorful candy-coated chocolate eggs, creating a visually stunning and delicious treat.

Why You’ll Love This Recipe

Moist and Flavorful Cake: The combination of lemon zest, lemon juice, coconut extract, and shredded coconut creates a moist and flavorful cake that’s perfect for spring.
Creamy Lemon Frosting: The lemon cream cheese frosting adds a tangy and creamy complement to the sweet cake.
Festive Decoration: The shredded coconut and candy-coated chocolate eggs create a beautiful and festive Easter-themed decoration.

Ingredients

Here’s what you’ll need to make this delicious Easter Cake:

For the Cake:

Cake flour: Provides a light and tender texture.
Baking powder and baking soda: Helps the cake rise.
Salt: Balances the sweetness and enhances the flavors.
Unsalted butter: Softened to room temperature, for a rich and tender cake.
Granulated sugar: Provides sweetness.
Lemon zest: Adds a bright and citrusy flavor.
Vegetable oil: Adds moisture.
Eggs: At room temperature, helps bind the batter and adds moisture.
Pure vanilla extract and coconut extract: Enhances the flavor.
Sour cream or plain yogurt: Adds moisture and tanginess.
Whole milk: Adds moisture.
Fresh lemon juice: Adds a bright and citrusy flavor.
Sweetened flaked/shredded coconut: Adds texture and flavor.

For the Lemon Cream Cheese Frosting:

Cream cheese: Softened to room temperature, for a smooth and creamy frosting.
Unsalted butter: Softened to room temperature, adds richness.
Confectioners’ sugar: Provides sweetness and structure.
Fresh lemon juice: Adds a tangy flavor.
Pure vanilla extract: Enhances the flavor.

For Topping:

Sweetened flaked/shredded coconut: Adds texture and decoration.
Candy-coated chocolate eggs: Such as Cadbury Mini Eggs, for a festive touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Easter Cake

Step 1: Preheat and Prepare

Preheat oven to 350°F (177°C). Generously grease a 10- to 12-cup Bundt pan.

Step 2: Make the Cake Batter

Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat the butter until creamy. Add the sugar and lemon zest, and beat until creamed. Add the oil and mix to combine. Add the eggs one at a time, then the sour cream and extracts. Beat until combined. Whisk the lemon juice and milk together. Add the dry ingredients in three additions, alternating with the lemon-milk mixture. Fold in the coconut.

Step 3: Bake the Cake

Pour the batter into the Bundt pan and bake for 55-65 minutes, or until golden brown. Cool for 2 hours in the pan, then invert onto a serving plate and cool completely.

Step 4: Make the Frosting

Beat the cream cheese and butter until smooth. Add the confectioners’ sugar, lemon juice, and vanilla extract. Beat until smooth and creamy.

Step 5: Frost and Decorate

Frost the cooled cake with the lemon cream cheese frosting. Top with shredded coconut and fill the center with candy-coated chocolate eggs.

Step 6: Serve

Serve immediately or refrigerate until ready to serve.

Pro Tips for Making the Recipe

Use room temperature ingredients: This ensures that the batter mixes together easily and evenly.
Don’t overmix: Overmixing can result in a tough cake.
Cool the cake completely: This prevents the frosting from melting.
Toast the coconut (optional): Toasting the coconut enhances its flavor.

How to Serve Easter Cake

As a Dessert: Serve slices of this Easter Cake as a festive dessert for your Easter celebration.
With Tea or Coffee: Enjoy a slice with a cup of tea or coffee for a delightful afternoon treat.

Make Ahead and Storage

Make Ahead Instructions:

You can make and cool the cake 1 day before serving, store covered overnight, and decorate and serve the following day. You can also make and decorate the cake 1 day in advance.

Freezing Instructions:

Wrap the unfrosted baked and cooled cake in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting.

Storing Leftovers:

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

FAQs

Can I use all-purpose flour instead of cake flour?

Cake flour is recommended for the best results, but you can try a cake flour substitute if needed.

Can I use unsweetened coconut?

Sweetened coconut is recommended for the best texture, but you can use unsweetened coconut if desired.

Can I use a different frosting?

Yes, you can use a lemon buttercream or another frosting of your choice.

Can I use a different flavor Bundt cake?

Yes, you can use this frosting and decorating technique with another flavor Bundt cake.

There you have it! A delicious and festive Easter Cake recipe that’s perfect for celebrating the holiday. Enjoy!