If you are craving a show-stopping centerpiece for your spring celebrations, this Lemon Coconut Easter Bundt Cake with Chocolate Eggs Recipe delivers both irresistible flavor and festive charm. Imagine biting into a tender, moist cake bursting with bright lemon zing, the tropical sweetness of coconut, and that extra special surprise of candy-coated chocolate eggs nestled right in the middle. It’s a joyful mix of textures and tastes that perfectly captures the spirit of Easter, all wrapped up in a beautifully golden Bundt shape. Whether you’re serving family or impressing friends, this cake is sure to become a beloved tradition.
Ingredients You’ll Need
Gathering the perfect ingredients for this recipe is simpler than it looks, and each one plays a vital role in creating the cake’s perfect texture, flavor, and festive appearance. From the fresh lemon zest that brightens the batter to the creamy frosting that balances the sweetness, these essentials combine for a divine spring treat.
- Cake flour (3 cups/360g): Provides a tender crumb that’s light yet holds structure beautifully in a Bundt cake.
- Baking powder (3 teaspoons): Leavens the cake for a fluffy rise.
- Baking soda (½ teaspoon): Works with the acidic ingredients to create tenderness.
- Salt (½ teaspoon): Enhances all the flavors for a well-rounded taste.
- Unsalted butter, softened (1 cup/226g): Adds richness and moisture essential for that melt-in-your-mouth texture.
- Granulated sugar (1 ¾ cups/350g): Sweetens and helps achieve a golden brown crust.
- Lemon zest (1 heaping tablespoon): Gives the unmistakable citrus aroma and brightness.
- Vegetable oil (½ cup/120ml): Ensures moistness without weighing down the cake.
- Large eggs, room temperature (5): Provide structure and richness.
- Pure vanilla extract (2 teaspoons): Adds aromatic depth.
- Coconut extract (1 teaspoon): Intensifies coconut flavor without overpowering.
- Full-fat sour cream or plain yogurt (½ cup/120g): Brings a subtle tang and tender crumb.
- Whole milk, room temperature (â…” cup/180ml): Helps balance batter consistency.
- Fresh lemon juice (¼ cup/60ml): Adds true lemon flavor and activates leaveners.
- Sweetened flaked/shredded coconut (1 cup/100g): Adds delightful texture and tropical flair inside the cake.
- Full-fat brick cream cheese, softened (8 oz/226g): Essential for the creamy lemon frosting.
- Unsalted butter, softened (¼ cup/56g): Combines with cream cheese for smooth frosting.
- Confectioners’ sugar (2 cups/240g): Sweetens and thickens the frosting perfectly.
- Fresh lemon juice (1-2 tablespoons): Balances sweetness in the frosting with tanginess.
- Pure vanilla extract (1 teaspoon): Adds a sweet floral tone to the frosting.
- Sweetened flaked/shredded coconut (1 ½ cups/150g): Sprinkled on top for extra texture and visual appeal.
- Candy-coated chocolate eggs (1-2 cups): The festive surprise that makes this Lemon Coconut Easter Bundt Cake with Chocolate Eggs Recipe unforgettable.
How to Make Lemon Coconut Easter Bundt Cake with Chocolate Eggs Recipe
Step 1: Preheat & Prep
Start by preheating your oven to 350°F (177°C). Grease a 10-12 cup Bundt pan thoroughly to ensure the cake releases easily once baked. This step sets the stage for a flawless cake shape, so don’t skip it.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt, giving your cake a perfect rise and balanced flavor.
Step 3: Cream Butter, Sugar & Lemon Zest
Using a stand mixer or hand mixer, beat together the softened butter, granulated sugar, and lemon zest until the mixture becomes light, fluffy, and fragrant. This technique incorporates air into the batter creating a tender texture while the zest infuses vibrant lemon notes.
Step 4: Add Oil and Eggs
Mix in the vegetable oil, then add five large eggs one at a time, fully incorporating each before adding the next. Finally, blend in sour cream, vanilla extract, and coconut extract, which all contribute moisture and layers of complex flavor.
Step 5: Alternate Adding Dry Ingredients and Lemon-Milk Mixture
Whisk the fresh lemon juice with whole milk in a separate cup. Gradually add the dry ingredients alternating with the lemon-milk mixture to the wet batter, mixing gently until just combined. This method keeps the batter light and moist. Fold in the shredded coconut last for bursts of chewy texture.
Step 6: Bake the Cake
Pour the batter into your prepared Bundt pan and bake for 55 to 65 minutes. You want the top to be a beautiful golden brown and a toothpick inserted in the thickest part to come out clean. Once done, let the cake cool for 2 hours in the pan before inverting onto a serving plate and cooling completely to preserve its shape and texture.
Step 7: Make the Frosting
While the cake cools, beat the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar, lemon juice, and vanilla extract, and continue beating until the frosting is creamy and luscious. This frosting is the perfect balance of tangy and sweet to complement the cake.
Step 8: Frost and Decorate
Spread the frosting evenly over the cooled cake. Then, sprinkle the top with extra shredded coconut for a snowy effect and fill the Bundt’s center with candy-coated chocolate eggs. This final touch not only adds visual excitement but delightful chocolate surprises inside the cake.
How to Serve Lemon Coconut Easter Bundt Cake with Chocolate Eggs Recipe
Garnishes
To elevate the presentation, consider dusting a light sprinkle of powdered sugar over the coconut topping, or adding fresh lemon slices around the cake plate for an extra pop of color and citrus aroma. The chocolate eggs nestled in the center also serve as a charming edible garnish that guests will love discovering.
Side Dishes
This cake pairs wonderfully with simple sides like a fresh berry salad or a dollop of whipped cream. The freshness of berries complements the zesty lemon and coconut flavors, while whipped cream adds a soft, creamy element that balances the richness of the frosting perfectly.
Creative Ways to Present
For a festive twist, serve individual slices with a drizzle of coconut syrup or a sprinkle of toasted coconut flakes. You can also arrange extra chocolate eggs or pastel-colored candies around each plate for a whimsical Easter touch. Using a clear cake stand lets all that festive coconut and chocolate shine beautifully, making it the star centerpiece at your table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered in an airtight container at room temperature for up to 2 days. If your kitchen is on the warmer side or if you’ve frosted the cake, storing it in the refrigerator is best to maintain freshness and prevent the frosting from spoiling.
Freezing
You can freeze this Lemon Coconut Easter Bundt Cake with Chocolate Eggs Recipe either before or after frosting. Wrap the cooled cake tightly in plastic wrap and then aluminum foil, freezing for up to 3 months. When ready to enjoy, let it thaw overnight in the refrigerator before frosting or serving.
Reheating
Since this cake is best enjoyed at room temperature to fully appreciate its moistness and flavors, remove it from the fridge about 30 minutes before serving. If you prefer, individual slices can be warmed gently in the microwave for 10-15 seconds to revive that freshly-baked feel.
FAQs
Can I use shredded coconut instead of flaked coconut?
Yes! Both shredded and flaked coconut work well in this recipe. Flaked coconut tends to be larger and adds more chew, while shredded coconut is finer and blends more easily into the batter and topping.
What can I substitute for sour cream in the recipe?
If you don’t have sour cream, plain yogurt is an excellent substitute that will provide similar moisture and tang. Just use the same amount as the recipe calls for.
How do I prevent the cake from sticking to the Bundt pan?
Be thorough when greasing your Bundt pan with butter or non-stick spray, and consider dusting it lightly with flour or cocoa powder (for a chocolate Bundt). This will help your Lemon Coconut Easter Bundt Cake with Chocolate Eggs Recipe release perfectly.
Can I make this cake dairy-free?
To make a dairy-free version, try using a dairy-free butter substitute and a plant-based yogurt instead of sour cream. Use dairy-free cream cheese alternatives for the frosting to keep that classic creaminess.
Is it better to use candy-coated chocolate eggs or regular chocolate?
Candy-coated chocolate eggs provide a fun, colorful surprise with a crisp shell that adds texture contrast. Regular chocolate chips or chunks can be used but won’t have the same festive look or crunch in this Easter Bundt cake.
Final Thoughts
This Lemon Coconut Easter Bundt Cake with Chocolate Eggs Recipe is one of those magical treats that brings so much joy to the table—bright, zesty, creamy, and bursting with delightful surprises. It’s a recipe that’s perfect to bake when you want to impress loved ones yet keep the process simple and satisfying. Trust me, once you try making this beautiful Bundt cake, it will quickly become a beloved tradition every Easter season. So grab your ingredients, get baking, and enjoy the sweet, sunny flavors of spring!
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Lemon Coconut Easter Bundt Cake with Chocolate Eggs Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 4 hours (including cooling and frosting time)
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Easter Cake features a moist lemon and coconut Bundt cake layered with a creamy cream cheese frosting. The cake is infused with fresh lemon zest and juice, complemented by shredded coconut in the batter and as a topping. Decorated with candy-coated chocolate eggs, it is a perfect festive centerpiece for Easter celebrations.
Ingredients
Cake
- 3 cups (360g) cake flour (spooned & leveled)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 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
Decoration
- 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) and generously grease a 10-12 cup Bundt pan to prevent sticking.
- Dry Ingredients: In a bowl, whisk together cake flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter & Sugars: Using a mixer, cream the softened unsalted butter, granulated sugar, and lemon zest until the mixture is light and fluffy. Then incorporate vegetable oil. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, followed by the vanilla and coconut extracts.
- Combine Wet & Dry: In a separate small 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, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the shredded coconut to distribute evenly.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 55-65 minutes or 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 before carefully inverting it onto a serving plate to cool completely.
- Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, fresh lemon juice, and vanilla extract. Continue beating until the frosting is light and fluffy.
- Frost & Decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top and sides with shredded coconut. Fill the center of the Bundt cake with candy-coated chocolate eggs to add a festive touch.
- Serve & Store: Serve the cake immediately or refrigerate. If refrigerated, let it sit at room temperature for around 30 minutes before serving to soften the frosting.
Notes
- Ensure eggs, sour cream, and milk are at room temperature for best mixing results and a smooth batter.
- Do not overmix the batter after adding the dry ingredients to avoid a dense cake.
- Let the cake cool completely before frosting to prevent frosting from melting.
- You can substitute plain yogurt for sour cream if preferred, but full-fat versions yield the best texture.
- If a Bundt pan is unavailable, use two 9-inch round cake pans and adjust baking time accordingly.
- For a more pronounced lemon flavor, increase the lemon zest and juice slightly.
