Description
This Easter Cake is a delightful, moist lemon and coconut Bundt cake, perfect for spring celebrations. It features a tender crumb enhanced with lemon zest and juice, shredded coconut, and a luscious cream cheese frosting. The cake is beautifully decorated with extra coconut and festive candy-coated chocolate eggs, making it an eye-catching centerpiece for your holiday table.
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
- â…” cup (180ml) whole milk, room temperature
- ¼ cup (60ml) fresh lemon juice
- 1 cup (100g) sweetened flaked/shredded coconut
Frosting Ingredients
- 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 (for decoration)
- 1-2 cups candy-coated chocolate eggs (e.g., Cadbury Mini Eggs, for decoration)
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.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
- Cream Butter & Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and lemon zest using an electric mixer until the mixture is light and creamy. Then add the vegetable oil and mix until incorporated. Beat in eggs one at a time, ensuring each is fully blended before adding the next. Next, mix in the sour cream, vanilla extract, and coconut extract until smooth.
- Combine Wet & Dry Ingredients: In a separate small bowl, whisk together the fresh lemon juice and whole milk. Then, alternately add portions of the dry ingredients and the lemon-milk mixture to the wet ingredients, mixing gently after each addition until just combined. Be careful not to overmix. Finally, fold in the shredded coconut for added texture and flavor.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 55-65 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 2 hours to set, then carefully invert onto a serving plate and let cool completely.
- Prepare the Frosting: Using a mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, fresh lemon juice, and vanilla extract, and continue beating until the frosting is light and fluffy.
- Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with the additional shredded coconut, then fill the center of the Bundt cake with candy-coated chocolate eggs for a festive touch.
- Serve or Store: Serve the cake immediately for best texture and flavor, or refrigerate. If refrigerated, allow the cake to sit at room temperature for about 30 minutes before serving to ensure the frosting softens.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter and frosting.
- Do not overmix the batter to keep the cake tender and light.
- If you don’t have a Bundt pan, you can use a similarly sized tube pan or two loaf pans, adjusting baking time accordingly.
- The candy-coated chocolate eggs can be substituted with any small festive candies of your choice.
- Store leftovers refrigerated, tightly wrapped, to maintain freshness for up to 3 days.
