Description
This delightful Easter Cake is a moist, flavorful Bundt cake bursting with lemon zest, coconut, and a creamy, tangy frosting. The cake features a perfect blend of citrus and coconut flavors, enhanced by a rich cream cheese frosting sprinkled with shredded coconut and topped with festive candy-coated chocolate eggs, making it a perfect centerpiece for your Easter celebration.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) cake flour (spooned & leveled)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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 grease a 10-12 cup Bundt pan to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter & Sugars: In a separate large bowl, cream the softened butter, granulated sugar, and lemon zest together until the mixture is light and fluffy. Add the vegetable oil and mix well. Then, add the eggs one at a time, mixing well after each addition. Finally, blend in the sour cream, vanilla extract, and coconut extract until smooth.
- Combine Wet & Dry Ingredients: Whisk the lemon juice and whole milk together in a small bowl. Alternately add the dry ingredients and the lemon-milk mixture to the wet ingredients, mixing just until combined to avoid overmixing. Fold in the shredded coconut gently.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan and bake 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 the Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, lemon juice, and vanilla extract, beating until the frosting is creamy and well combined.
- Frost & Decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with shredded coconut and fill the center hole of the Bundt cake with candy-coated chocolate eggs for a festive look.
- Serve or Store: Serve the cake immediately, or refrigerate it. If refrigerated, allow the cake to sit at room temperature for 30 minutes before serving for best texture and flavor.
Notes
- Ensure all ingredients such as eggs, sour cream, and milk are at room temperature for best mixing and texture.
- You can substitute plain yogurt for sour cream if preferred.
- Do not overmix the batter when combining wet and dry ingredients to keep the cake tender.
- If you do not have a Bundt pan, a similarly sized tube pan can be used as an alternative.
- For added flavor, garnish with extra lemon zest on top along with the frosting.
- Store leftovers covered in the refrigerator for up to 4 days.
- Letting the cake rest before frosting helps avoid melting or sliding frosting.
