Description
This Easter Cake is a festive and flavorful treat perfect for your holiday celebration. A moist and tender coconut lemon Bundt cake is topped with a creamy lemon cream cheese frosting, shredded coconut, and colorful candy-coated chocolate eggs. It’s a delightful combination of sweet and tangy flavors that will impress your guests.
Ingredients
Units
Scale
Cake:
- 3 cups (360g) cake flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 1 heaping tablespoon lemon zest
- 1/2 cup (120ml) vegetable oil
- 5 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup (120g) full-fat sour cream or plain yogurt, room temperature
- 2/3 cup (180ml) whole milk, room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (100g) sweetened flaked/shredded coconut
Lemon Cream Cheese Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Topping:
- 1 1/2 cups (150g) sweetened flaked/shredded coconut
- 1–2 cups candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)
Instructions
- Preheat & Prep: Preheat oven to 350°F (177°C). Grease a 10-12 cup Bundt pan.
- Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt.
- Cream Butter & Sugars: Cream butter, granulated sugar, and lemon zest until light and creamy. Add oil and mix. Add eggs one at a time, then sour cream, vanilla, and coconut extracts.
- Combine Wet & Dry: Whisk lemon juice and milk together. Alternate adding dry ingredients and lemon-milk mixture to the wet ingredients, mixing until just combined. Fold in coconut.
- Bake: Pour batter into 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.
- Make Frosting: Beat cream cheese and butter until smooth. Add confectioners’ sugar, lemon juice, and vanilla. Beat until creamy.
- Frost & Decorate: Frost the cooled cake. Top with coconut and fill the center with chocolate eggs.
- Serve: Serve immediately or refrigerate. Let sit at room temperature for 30 minutes before serving if refrigerated.
Notes
- Cake Flour: Cake flour is highly recommended for a light and tender cake.
- Coconut: Sweetened shredded coconut is best. You can pulse it in a food processor for finer shreds.
- Room Temperature: Use room temperature ingredients for smooth batter.
- Milk & Sour Cream: Whole milk and full-fat sour cream are recommended.
- Toasted Coconut: Toast coconut for topping at 300°F (150°C) for 6-8 minutes.
- Frosting Variations: You can use a lemon buttercream frosting instead of cream cheese.
- Cake Variations: You can use other Bundt cake recipes with this frosting and decorating technique.
- Make Ahead & Freezing: Cake can be made and cooled 1 day ahead. Frosting can be made 1 day in advance. Unfrosted cake can be frozen for up to 3 months.
Nutrition
- Calories: 550kcal
- Sugar: 50g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
