Name: Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 3 cups (360g) cake flour (spooned & leveled); 3 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 and 3/4 cups (350g) granulated sugar; 1 heaping Tablespoon lemon zest; 1/2 cup (120ml) vegetable oil; 5 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; 1/2 cup (120g) full-fat sour cream or plain yogurt, at room temperature; 2/3 cup (180ml) whole milk, at room temperature; 1/4 cup (60ml) fresh lemon juice; 1 cup (100g) sweetened flaked/shredded coconut; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature; 2 cups (240g) confectioners’ sugar; 1–2 Tablespoons (15–30ml) fresh lemon juice; 1 teaspoon pure vanilla extract; 1 and 1/2 cups (150g) sweetened flaked/shredded coconut; 1–2 cups candy-coated chocolate eggs, such as Cadbury Mini Eggs

Jump to Recipe· 4.3 from 81 reviews

There is something truly magical about the Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe. This cake is a delightful celebration of bright citrusy lemon, tropical coconut, rich cream cheese frosting, and that playful pop of candy-coated chocolate eggs—perfectly capturing the spirit of Easter and family gatherings. Its moist crumb, complemented by a luscious frosting and festive decorations, makes it not just a treat for the taste buds but also a charming centerpiece that brings smiles all around.

Ingredients You'll Need

The image shows two views of a pale yellow batter with a creamy, slightly chunky texture in a clear glass bowl on a white marbled surface on the left, and the same batter spread evenly in a gray flower-shaped bundt pan held by a woman's hand on the same white marbled surface on the right. The batter fills the pan about three-quarters full, and the scene is clean and bright with soft natural lighting, highlighting the smooth and thick consistency of the batter. photo taken with an iphone --ar 4:5 --v 7

The beauty of this cake lies in its simple but thoughtfully chosen ingredients. Each component plays a key role; from the light, fluffy cake flour to the tangy lemon juice that uplifts the flavor, and the creamy butter and cream cheese that create that irresistible texture and richness. Here’s what you'll gather before baking this perfect Easter delight:

3 cups (360g) cake flour (spooned & leveled): Provides a tender, fine crumb ideal for bundt cakes.
3 teaspoons baking powder: Helps the cake rise beautifully and become fluffy.
½ teaspoon baking soda: Adds lift and lightness alongside the baking powder.
½ teaspoon salt: Balances sweetness and enhances flavors.
1 cup (16 Tbsp; 226g) unsalted butter, softened: Enriches the batter for a moist and tender texture.
1 ¾ cups (350g) granulated sugar: Sweetens the cake and works with the butter for that perfect cream.
1 heaping Tablespoon lemon zest: Delivers bright citrus aroma that wakes up the palate.
½ cup (120ml) vegetable oil: Keeps the cake moist and tender without adding flavor.
5 large eggs, room temperature: Bind and give structure to the cake.
2 teaspoons pure vanilla extract: Adds warm, sweet undertones.
1 teaspoon coconut extract: Elevates the coconut flavor in the cake batter.
½ cup (120g) full-fat sour cream or plain yogurt: Brings moisture and a slight tanginess to balance sweetness.
⅔ cup (180ml) whole milk, room temperature: Softens the batter for tender crumb.
¼ cup (60ml) fresh lemon juice: Infuses acidity and bright flavor.
1 cup (100g) sweetened flaked/shredded coconut: Adds delightful texture and tropical notes inside the cake.
8 ounces (226g) full-fat cream cheese, softened: Key to that smooth, tangy frosting everyone will adore.
¼ cup (4 Tbsp; 56g) unsalted butter, softened: Helps create a silky frosting consistency.
2 cups (240g) confectioners’ sugar: Sweetens and thickens the frosting to perfection.
1–2 Tablespoons (15–30ml) fresh lemon juice: Adds a refreshing zing to the frosting.
1 teaspoon pure vanilla extract: Complements both cake and frosting flavors.
1 ½ cups (150g) sweetened flaked/shredded coconut: For decorating the frosted cake with extra chew and sweetness.
1–2 cups candy-coated chocolate eggs: The festive final touch that makes this Easter Bundt cake truly special.

How to Make Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (177°C). Generously grease a 10- to 12-cup Bundt pan, ensuring every nook and cranny is coated so your cake releases beautifully after baking. This simple preparation step sets the stage for a perfect cake shape.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and seasoning for a cake that rises evenly and tastes balanced.

Step 3: Cream Butter and Sugar

Using a stand or handheld mixer fitted with a paddle attachment, beat the softened butter until smooth and creamy, about 1 minute. Add the granulated sugar and lemon zest, then continue to beat on high speed for 3 minutes until light and fluffy. This creaming process is essential—it traps air that gives the cake its delicate rise and tenderness.

Step 4: Add Eggs and Wet Ingredients

With your mixer on low, add the vegetable oil just to combine. Then, add eggs one at a time, beating well after each addition to keep the batter smooth. Stir in the sour cream, vanilla extract, and coconut extract, mixing on medium-high until everything is beautifully incorporated.

Step 5: Alternate Dry Ingredients and Lemon-Milk Mixture

Whisk the fresh lemon juice with milk in a small bowl. Now, with the mixer on low speed, add the dry ingredients in three parts, alternating with the lemon-milk mixture. Mix just until combined after each addition to avoid overworking the batter. The batter will be thick and fluffy, ready for the final touch.

Step 6: Fold in Coconut

Gently fold in the sweetened flaked coconut using a spatula; this adds texture and bursts of chewy sweetness throughout the cake.

Step 7: Bake the Cake

Pour the batter evenly into the prepared Bundt pan and bake for 55 to 65 minutes. You’ll know it’s done when the edges are golden and a skewer inserted into the center comes out clean. If you notice the top darkening too fast, tent it lightly with aluminum foil halfway through baking.

Step 8: Cool Completely

Allow the cake to cool in the pan on a wire rack for about 2 hours before inverting onto a serving plate. The cake must cool completely before frosting to keep everything neat and luscious.

Step 9: Make the Cream Cheese Frosting for the Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe

Beat the softened cream cheese and butter on medium speed until smooth and creamy, roughly 2 minutes. Then, add confectioners’ sugar, lemon juice, and vanilla extract while mixing on low speed. Increase to high and beat for 3 more minutes to achieve a fluffy, luscious frosting. Adjust lemon juice if you want a thinner consistency. Taste and add a pinch of salt if needed to balance flavors.

Step 10: Frost and Decorate

Using an icing spatula or knife, spread the frosting generously over the cooled cake. Sprinkle the 1 ½ cups of shredded coconut over the frosting, letting it stick deliciously. Finally, pile the candy-coated chocolate eggs into the central cavity of the Bundt cake for that charming Easter touch.

How to Serve Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe

The left side shows a clear bowl with smooth, creamy white frosting being mixed with a red spatula. On the right side, a white plate with light pink floral patterns holds a golden brown bundt cake. The frosting is being spread unevenly on the top half of the cake with a metal spatula held by a woman's hand. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding extra coconut flakes around the cake and a few more lemon zest spirals can elevate the presentation and add texture. A light dusting of powdered sugar also adds a whimsical touch while enhancing the cake's festive look.

Side Dishes

This cake pairs beautifully with fresh fruit such as berries or pineapple slices, which bring refreshing natural sweetness that complements the rich, creamy frosting. A scoop of vanilla bean ice cream or lightly sweetened whipped cream also balances the zesty lemon flavor wonderfully.

Creative Ways to Present

Try serving individual slices on colorful plates with a small nest of chocolate eggs beside them for a playful Easter feel. You can also arrange the cake on a decorative cake stand surrounded by fresh flowers or greenery to create a stunning spring centerpiece your guests will adore.

Make Ahead and Storage

Storing Leftovers

Cover leftover slices tightly in plastic wrap or store the entire frosted cake in a generous cake carrier before refrigerating. The cake will stay fresh and moist for up to 5 days, making it an ideal make-ahead dessert for holiday entertaining.

Freezing

You can freeze unfrosted cake layers wrapped well in plastic and foil for up to 3 months. Once thawed and frosted, the cake is best enjoyed immediately to enjoy the perfect texture and flavor balance of your Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe.

Reheating

If refrigerated, bring slices to room temperature by letting them sit out for about 30 minutes before serving. This will soften the cake and frosting, letting all those juicy lemon and creamy flavors shine through.

FAQs

Can I use frozen coconut in this Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe?

Yes, you can use frozen sweetened shredded coconut. Just make sure it’s fully thawed and drained if needed to avoid adding extra moisture to the batter.

Do I need to use cake flour, or can I substitute with all-purpose flour?

Cake flour helps create a lighter, tender crumb, which is ideal here, but if you don't have it, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing with 2 tablespoons cornstarch to mimic cake flour’s effect.

Can I make the frosting ahead of time?

Absolutely! You can make the cream cheese frosting a day ahead, store it covered in the fridge, then beat it again briefly before frosting the cake to refresh its texture.

What if I don’t have coconut extract?

If you don’t have coconut extract, you can increase the shredded coconut slightly and add a touch of vanilla extract instead. The flavor won’t be as pronounced but will still be delicious.

How do I prevent the cake from sticking to the Bundt pan?

Generously grease the pan and consider lightly dusting it with flour or sugar after greasing to create a non-stick surface. Ensure the cake cools for the full recommended time before gently inverting to release.

Final Thoughts

There's nothing quite like baking and sharing this Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe to bring joy and warmth to your Easter celebrations. Its bright flavors, moist texture, and festive decorations truly make it a standout dessert your family and friends will cherish. Give yourself the gift of this delightful baking experience—you'll be so glad you did!

Lemon Coconut Easter Bundt Cake with Cream Cheese Frosting and Chocolate Eggs Recipe

Ingredients You'll Need