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
Scale
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
