There is something truly magical about a cake that brings together sunshine and sweetness in every bite, and this Lemon Coconut Easter Cake with Chocolate Egg Decoration Recipe does just that. Imagine zesty lemon and tropical coconut flavors mingling perfectly with a luscious cream cheese frosting, all crowned with colorful candy-coated chocolate eggs that shout springtime celebration. This cake is not only a feast for the taste buds but also a visual delight, making it the ultimate centerpiece for any Easter gathering or spring party. Whether you are a seasoned baker or just looking to wow your loved ones, this recipe will quickly become a beloved favorite you reach for year after year.
Ingredients You’ll Need
Everything you need to create this delightful cake is simple yet essential, each ingredient playing a crucial role in building that perfect balance of texture, flavor, and freshness. From tangy lemon juice to rich cream cheese and shredded coconut, these components combine to make a show-stopping treat.
- Cake flour (3 cups/360g): For a tender crumb that’s soft yet sturdy enough to hold that frosting.
- Baking powder (3 teaspoons): Gives the cake a light, fluffy rise.
- Baking soda (½ teaspoon): Helps balance acidity and improves texture.
- Salt (½ teaspoon): Enhances all the beautiful flavors.
- Unsalted butter (1 cup/226g, softened): The foundation for a rich, creamy batter.
- Granulated sugar (1 ¾ cups/350g): Sweetens the cake perfectly without overpowering the citrus notes.
- Lemon zest (1 heaping tablespoon): Bursts of citrus aroma that brighten every bite.
- Vegetable oil (½ cup/120ml): Keeps the cake moist and tender.
- Large eggs (5, room temperature): Bind the ingredients and add richness.
- Pure vanilla extract (2 teaspoons): Adds warmth and depth to the flavor.
- Coconut extract (1 teaspoon): Intensifies the tropical vibe without overwhelming.
- Full-fat sour cream or plain yogurt (½ cup/120g, room temperature): Contributes a slight tang and moistness.
- Whole milk (⅔ cup/180ml, room temperature): Creates a smooth batter and tender crumb.
- Fresh lemon juice (¼ cup/60ml): The star citrus flavor that makes this cake zing.
- Sweetened flaked or shredded coconut (1 cup/100g): Adds texture and a sweet, chewy contrast.
- Full-fat brick cream cheese (8 ounces/226g, softened): For the luxuriously smooth frosting.
- Unsalted butter (¼ cup/56g, softened): Blends into frosting giving it richness and stability.
- Confectioners’ sugar (2 cups/240g): Sweetens and thickens the frosting perfectly.
- Fresh lemon juice (1–2 tablespoons): Balances the frosting with a refreshing tartness.
- Pure vanilla extract (1 teaspoon): Adds subtle complexity to the frosting.
- Sweetened flaked or shredded coconut (1 ½ cups/150g): For decorating the outside, providing a snowy, tropical finish.
- Candy-coated chocolate eggs (1–2 cups): The festive finishing touch that brings charm and spring whimsy to the cake.
How to Make Lemon Coconut Easter Cake with Chocolate Egg Decoration Recipe
Step 1: Preheat & Prep
Start by preheating your oven to 350°F (177°C) and greasing a 10-12 cup Bundt pan thoroughly. This ensures your bundt cake bakes evenly and releases beautifully when done, setting the stage for that stunning presentation.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. This combination guarantees a tender crumb with the right amount of rise and structure, so the cake isn’t too dense or crumbly.
Step 3: Cream Butter, Sugar & Zest
Using a mixer, cream the softened butter, granulated sugar, and fresh lemon zest until the mixture is light and fluffy. This step incorporates air for a delicate texture while releasing those enticing citrus oils that will shine through in every slice.
Step 4: Add Wet Ingredients
Next, mix in the vegetable oil for moistness, then add the eggs one at a time to maintain a smooth batter. Stir in sour cream, vanilla extract, and coconut extract, which add layers of flavor and keep the cake tender and flavorful.
Step 5: Combine Wet and Dry Mixtures
Whisk together the lemon juice and milk, then alternate adding the dry ingredients and the lemon-milk mixture to the wet ingredients. Mix just until combined to avoid overworking the batter, then gently fold in the sweetened shredded coconut for delightful texture.
Step 6: Bake the Cake
Pour your batter into the prepared Bundt pan, smoothing the top as needed. Bake for 55-65 minutes until golden brown and a toothpick inserted comes out clean. Let the cake cool in the pan for two hours before inverting it onto a serving plate to cool completely.
Step 7: Prepare the Frosting
Beat softened cream cheese and butter together until silky smooth. Gradually add confectioners’ sugar, lemon juice, and vanilla extract, beating until the frosting reaches a creamy, spreadable consistency that’s both tangy and sweet.
Step 8: Frost and Decorate
Generously frost your cooled cake, then press sweetened shredded coconut into the sides and top for a snowy, tropical appearance. Finally, fill the center hole with colorful candy-coated chocolate eggs for that classic Easter charm that will delight everyone.
How to Serve Lemon Coconut Easter Cake with Chocolate Egg Decoration Recipe
Garnishes
Fresh lemon slices or small edible flowers add a bright, natural touch that complements the cake’s citrus and coconut flavors beautifully, while a light dusting of additional shredded coconut can enhance the tropical vibe.
Side Dishes
Serve this cake alongside light springtime beverages like a sparkling lemonade or a floral iced tea to keep the palate fresh and balance the richness of the frosting. Fresh berries also make a wonderful, colorful accompaniment.
Creative Ways to Present
Consider placing the cake on a rustic wooden board decorated with spring greenery or pastel-colored linens to highlight the seasonal joy it brings. You could even arrange the candy eggs in small nests for each slice to make serving extra playful and festive.
Make Ahead and Storage
Storing Leftovers
Once frosted, store any leftover cake covered in the refrigerator. It will keep fresh for up to 4 days, maintaining its lovely flavors and moist texture. Remember to let slices come to room temperature before enjoying for the best taste.
Freezing
This Lemon Coconut Easter Cake with Chocolate Egg Decoration Recipe freezes beautifully. Wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
If you’d like to warm a slice slightly, leave it at room temperature or pop it in a microwave for 10-15 seconds. This softens the cream cheese frosting and amplifies the cake’s bright lemon and coconut aromas.
FAQs
Can I use coconut milk instead of whole milk?
Yes! Substituting coconut milk will enhance the coconut flavor even more, giving the cake an extra tropical touch. Just use the same amount to maintain the batter consistency.
What if I don’t have a Bundt pan?
You can bake this cake in two 9-inch round cake pans instead. Adjust the baking time to about 35-40 minutes and check doneness with a toothpick before removing from the oven.
Can I replace candy-coated chocolate eggs with something else?
Absolutely! You can use fresh berries, white chocolate chips, or even mini meringues for decoration if you want to personalize the look or accommodate dietary needs.
Is it necessary to use both lemon zest and lemon juice?
Using both lemon zest and juice really elevates the brightness and depth of lemon flavor. The zest provides aromatic oils while the juice adds tanginess, creating a perfectly balanced citrus profile.
How do I prevent the cake from sticking to the Bundt pan?
Make sure to thoroughly grease the pan, including all the ridges, and consider lightly dusting with flour or using a baking spray with flour to ensure easy release after baking.
Final Thoughts
This Lemon Coconut Easter Cake with Chocolate Egg Decoration Recipe is pure sunshine on a plate, bringing together fresh, vibrant flavors and joyful decoration that make every bite feel like a celebration. Whether you’re baking for family, friends, or simply indulging your own sweet tooth, this cake captures the spirit of spring in a way that’s both comforting and exciting. I can’t wait for you to try it and create your own happy memories around this delicious, cheerful dessert!
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Lemon Coconut Easter Cake with Chocolate Egg Decoration Recipe
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
Description
This delightful Easter Cake features a moist lemon and coconut Bundt cake layered with a tangy cream cheese frosting, topped with sweet shredded coconut and colorful candy-coated chocolate eggs, making it a festive centerpiece perfect for seasonal celebrations.
Ingredients
Dry Ingredients
- 3 cups (360g) cake flour (spooned & leveled)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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
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
- 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 releases easily after baking.
- Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and lemon zest together until the mixture is light and fluffy. Gradually mix in the vegetable oil. Next, add the eggs one at a time, beating well after each addition. Then fold in the sour cream, vanilla extract, and coconut extract until fully incorporated.
- Combine Wet & Dry: In a separate small bowl, whisk together the fresh lemon juice and whole milk. Alternately add the dry ingredients mixture and the lemon-milk mixture to the wet ingredients, mixing just until combined — take care not to overmix. Gently fold in the sweetened shredded coconut to the batter.
- Bake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 55 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 2 hours, then invert it onto a serving plate and allow it to cool completely.
- Make Frosting: Using a mixer, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the confectioners’ sugar, then mix in the fresh lemon juice and vanilla extract. Continue beating until the frosting is smooth and spreadable.
- Frost & Decorate: Once the cake is fully cooled, spread the cream cheese frosting evenly over the surface. Sprinkle the top generously with sweetened shredded coconut and fill the center cavity of the Bundt cake with colorful candy-coated chocolate eggs for a festive touch.
- Serve & Store: Serve the cake immediately or refrigerate it. If refrigerated, allow the cake to come to room temperature for about 30 minutes before serving to enhance the flavors and texture.
Notes
- Make sure all wet ingredients, especially eggs, sour cream, and milk, are at room temperature to ensure even mixing and a tender crumb.
- Do not overmix the batter once dry and wet ingredients are combined to avoid a dense cake.
- Use a sharp knife or offset spatula to spread the frosting smoothly over the cake.
- If you prefer, substitute the candy-coated chocolate eggs with fresh berries or edible flowers for decoration.
- Leftover cake should be stored in an airtight container in the refrigerator and consumed within 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
