Description

This Easter Cake recipe features a moist and fluffy lemon-flavored Bundt cake made with cake flour, fresh lemon juice, and shredded coconut, topped with a tangy lemon cream cheese frosting and decorated with sweetened coconut and candy-coated chocolate eggs. Perfect for festive celebrations and sure to impress your guests with its bright flavors and beautiful presentation.

Ingredients

Scale

Cake

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

Lemon Cream Cheese 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

For Topping

1 and 1/2 cups (150g) sweetened flaked/shredded coconut
1–2 cups candy-coated chocolate eggs, such as Cadbury Mini Eggs

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Instructions

Preheat and Prepare Pan: Preheat oven to 350°F (177°C). Generously grease a 10- to 12-cup Bundt pan to ensure the cake releases easily after baking.
Mix Dry Ingredients: Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl. Set aside to combine evenly.
Cream Butter and Sugar: In a large bowl using a handheld or stand 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 and beat on high speed for 3 minutes until well creamed. Scrape down the sides and bottom of the bowl as needed.
Add Wet Ingredients: Add the vegetable oil and mix on medium speed to combine. With the mixer on low, add the eggs one at a time, then the sour cream, vanilla extract, and coconut extract. Beat on medium-high speed until the mixture is combined and smooth, scraping down the bowl as needed.
Combine Lemon Milk and 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, mixing after each until just combined. Do not over-mix to keep the batter light and fluffy.
Fold in Coconut: Gently fold the sweetened shredded coconut into the batter until evenly distributed.
Bake the Cake: Spoon or pour the batter evenly into the prepared Bundt pan. Bake for 55 to 65 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. If the cake top browns too fast, loosely cover with aluminum foil halfway through baking.
Cool the Cake: Cool the cake for 2 hours in the pan set on a cooling rack. Then invert onto a cake stand or serving plate and allow it to cool completely before frosting.
Prepare Frosting: In a large bowl with a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 tablespoon lemon juice, and vanilla extract on low speed. Increase to high speed and beat for 3 minutes until fluffy. Add up to 1 additional tablespoon lemon juice if needed to thin the frosting. Taste and add a pinch of salt if desired.
Frost and Decorate: Use an icing spatula or knife to spread the lemon cream cheese frosting evenly over the cooled cake. Sprinkle the sweetened shredded coconut over the frosting. Fill the center hole of the Bundt cake with candy-coated chocolate eggs. Serve immediately or refrigerate until ready to serve.
Serving and Storage: If refrigerated longer than an hour, allow the cake to sit at room temperature for about 30 minutes before serving to soften. Cover leftover cake tightly and store in the refrigerator for up to 5 days. For transporting or longer storage, a cake carrier is recommended.

Notes

You can make the cake and cool it a day ahead, then store covered overnight before decorating and serving the next day.
To freeze, wrap the unfrosted baked and cooled cake in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before frosting and serving.
Use sweetened shredded or flaked coconut for moist texture; chopping the coconut in a food processor is optional.
All refrigerated ingredients should be at room temperature for best mixing and texture.
Full-fat sour cream or plain yogurt and whole milk are recommended for flavor and texture. Low-fat or nondairy milk can be substituted in a pinch.
For toasted coconut topping, bake shredded coconut at 300°F (150°C) for 6–8 minutes until browned and cool before sprinkling.
If you prefer, use a lemon buttercream frosting instead of cream cheese frosting.
This frosting and decoration technique works well with other Bundt cake flavors like cheesecake swirl carrot, chocolate marble banana, lemon berry yogurt, hummingbird, or cream cheese pound cake.

Nutrition

Serving Size: 1 slice (approx. 1/12th cake)
Calories: 420 kcal
Sugar: 30 g
Sodium: 210 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 95 mg