Description
This luscious Easter Cake features a tender lemon-infused Bundt cake layered with sweetened coconut and a creamy lemon cream cheese frosting. Adorned with candy-coated chocolate eggs, this festive cake is perfect for spring celebrations and Easter gatherings. The moist crumb and vibrant citrus flavors make it a delightful centerpiece dessert.
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 and Decoration
- 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
- 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). Grease a 10-12 cup Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until fully combined.
- Cream Butter & Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest together until the mixture is light and creamy. Add the vegetable oil and mix well. Then, add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and coconut extract.
- Combine Wet & Dry Ingredients: In a separate bowl, whisk together the lemon juice and milk. Gradually add the dry ingredients alternately with the lemon-milk mixture into the wet ingredients, mixing just until combined. Avoid overmixing. Gently fold in the sweetened coconut flakes.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. 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. Let the cake cool in the pan for 2 hours before inverting it onto a serving plate to cool completely.
- Make Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the confectioners’ sugar, fresh lemon juice, and vanilla extract. Continue beating until the frosting is creamy and spreadable.
- Frost & Decorate: Spread the cream cheese frosting evenly over the completely cooled cake. Sprinkle the top and sides with sweetened shredded coconut. Fill the center hole of the Bundt cake with candy-coated chocolate eggs for a festive finishing touch.
- Serve or Store: Serve the cake immediately or refrigerate it. If refrigerated, allow the cake to sit at room temperature for about 30 minutes before serving to bring out the flavors and soften the frosting.
Notes
- Use room temperature ingredients for better batter consistency and cake texture.
- Ensure the Bundt pan is well greased to prevent sticking.
- For a dairy-free option, substitute sour cream, butter, and cream cheese with suitable alternatives.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- The cake can be stored in the refrigerator covered for up to 3 days.
- Bring refrigerated cake to room temperature before serving for the best flavor and texture.
