Description
This delightful Easter Cake combines zesty lemon flavors with creamy coconut and a rich cream cheese frosting, crowned with festive candy-coated chocolate eggs. Perfectly moist and tender, this Bundt cake is a festive centerpiece for any Easter celebration or springtime gathering.
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
- 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
Topping
- 1 ½ cups (150g) sweetened flaked/shredded coconut
- 1-2 cups candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10-12 cup Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: Using a mixer, cream the softened butter, granulated sugar, and lemon zest until the mixture becomes light and fluffy. Add the vegetable oil and mix well.
- Add Eggs and Extracts: Incorporate the eggs one at a time, beating well after each addition. Then add the sour cream, vanilla extract, and coconut extract, mixing until combined.
- Combine Wet and Dry Ingredients: In a separate bowl, whisk together the fresh lemon juice and whole milk. Alternately add the dry ingredient mixture and the lemon-milk mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Coconut: Gently fold in the sweetened shredded coconut to evenly distribute throughout the batter.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake in the preheated oven for 55 to 65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 2 hours to set properly. Then invert it onto a serving plate and let it cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, fresh lemon juice, and vanilla extract, beating until the frosting is thick and creamy.
- Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with sweetened shredded coconut, then fill the center hole of the Bundt cake with candy-coated chocolate eggs for a festive finish.
- Serve or Store: Serve the cake immediately or refrigerate. If refrigerated, allow the cake to sit at room temperature for 30 minutes before serving to soften the frosting.
Notes
- Make sure all refrigerated ingredients like eggs, sour cream, and milk are at room temperature to ensure a smooth batter and even baking.
- Do not overmix the batter once the liquid and dry ingredients are combined to avoid a dense cake texture.
- Use a toothpick to test doneness; if it comes out clean, the cake is ready.
- To save time, the cake can be baked a day ahead and frosted the following day.
- If you prefer a lighter frosting, reduce the amount of cream cheese or sugar slightly.
- The candy-coated eggs can be substituted with mini chocolate chips or fresh fruit for decoration.
