Description
This delightful Easter Cake is a moist, fluffy Bundt cake bursting with fresh lemon and coconut flavors. Topped with a luscious cream cheese frosting, sweetened shredded coconut, and colorful candy-coated chocolate eggs, it's the perfect centerpiece for your holiday celebration.
Ingredients
Dry Ingredients
- 3 cups (360g) cake flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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
Frosting
- 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
Decoration
- 1 and 1/2 cups (150g) sweetened flaked/shredded coconut
- 1–2 cups candy-coated chocolate eggs, such as Cadbury Mini Eggs
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and generously grease a 10- to 12-cup Bundt pan to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream butter and sugar: Using a stand or handheld mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and lemon zest, continuing to beat on high for 3 minutes to achieve a light, fluffy mixture. Scrape down the bowl as needed.
- Add oil, eggs, and extracts: Mix in the vegetable oil on medium speed until combined. With the mixer on low, add the eggs one at a time, followed by the sour cream, vanilla extract, and coconut extract. Beat on medium-high speed until everything is well incorporated, scraping the bowl as needed.
- Combine liquids and alternate adding dry ingredients: Whisk together the fresh lemon juice and whole milk. With the mixer on low speed, add the dry ingredients in three additions, alternating with the lemon-milk mixture. Mix just until combined after each addition to avoid over-mixing. The batter will be thick and fluffy. Gently fold in the shredded coconut.
- Bake the cake: Evenly spoon or pour the batter into the prepared Bundt pan. Bake for 55–65 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. If the top browns too fast, loosely cover with foil halfway through baking.
- Cool the cake: Allow the cake to cool in the pan on a cooling rack for 2 hours. Then invert it onto a cake stand or serving plate and let it cool completely before frosting.
- Prepare the frosting: Beat the softened cream cheese and butter together on medium speed with a whisk or paddle attachment until smooth, about 2 minutes. Add the confectioners’ sugar, 1 tablespoon lemon juice, and vanilla extract on low speed. Increase to high speed and beat for 3 minutes until fluffy. Adjust consistency with up to 1 additional tablespoon lemon juice if needed, and add a pinch of salt if desired.
- Frost and decorate: Use an icing spatula or knife to frost the cooled Bundt cake evenly. Sprinkle the top with sweetened shredded coconut and fill the center hole with candy-coated chocolate eggs.
- Store or serve: Serve immediately or refrigerate for up to 24 hours. If chilled, allow the cake to sit at room temperature for about 30 minutes before serving to soften. Leftover cake should be tightly covered and stored in the refrigerator for up to 5 days.
Notes
- Make sure all ingredients, especially eggs, sour cream, and milk, are at room temperature for best mixing results.
- Do not over-mix the batter once dry ingredients are added to keep the cake tender and fluffy.
- If the cake top browns too quickly, loosely cover with foil halfway through baking.
- For a dairy-free variation, substitute cream cheese and butter with vegan alternatives and use a nondairy yogurt.
- Allow the cake to come to room temperature after chilling so the frosting softens for better texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
