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
Scale
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.
