If you’re looking to wow your friends and family this spring, the Lemon Coconut Easter Bundt Cake with Chocolate Mini Eggs Recipe is an absolute must-try. Bursting with zesty lemon flavor and the tropical sweetness of coconut, this cake is incredibly moist and tender, while the cream cheese frosting adds a luscious, tangy finish. Topped with shredded coconut and festive chocolate mini eggs, it’s a joyful centerpiece for any Easter celebration or springtime gathering, bringing smiles with every bite.
Ingredients You’ll Need
These ingredients are simple staples with a few special touches that work together to create the perfect balance of flavor, texture, and vibrant appearance in this cake. From the rich butter to the fragrant lemon zest and coconut, each element plays a crucial role.
- Cake flour (3 cups/360g): Gives the cake a light, tender crumb that’s perfect for Bundt cakes.
- Baking powder (3 teaspoons): Helps the cake rise beautifully and stay fluffy.
- Baking soda (½ teaspoon): Works with the acidic ingredients to provide lift and softness.
- Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter (1 cup/226g, softened): Adds richness and moisture while carrying the lemon flavor beautifully.
- Granulated sugar (1 ¾ cups/350g): Sweetens the cake perfectly without overpowering the citrus notes.
- Lemon zest (1 heaping tablespoon): Provides fresh, vibrant lemon aroma and flavor.
- Vegetable oil (½ cup/120ml): Keeps the cake extra moist and tender.
- Large eggs (5, room temperature): Bind everything together and contribute to the cake’s tender texture.
- Pure vanilla extract (2 teaspoons): Adds warmth and complexity to the flavor profile.
- Coconut extract (1 teaspoon): Enhances the tropical coconut flavor without overwhelming the cake.
- Full-fat sour cream or plain yogurt (½ cup/120g, room temperature): Boosts moisture and imparts a slight tang that complements the lemon.
- Whole milk (â…” cup/180ml, room temperature): Keeps the batter smooth and tender.
- Fresh lemon juice (¼ cup/60ml): Brings brightness and balances the sweetness perfectly.
- Sweetened flaked or shredded coconut (1 cup/100g): Adds delightful texture and enhances the coconut undertone.
- Cream cheese (8 ounces/226g, softened): For the luscious, tangy frosting that pairs wonderfully with the cake.
- Unsalted butter (¼ cup/56g, softened): Creates a creamy base for the frosting alongside cream cheese.
- Confectioners’ sugar (2 cups/240g): Sweetens and thickens the frosting.
- Fresh lemon juice (1-2 tablespoons): Adjust frosting tanginess to your taste.
- Pure vanilla extract (1 teaspoon): Enriches the frosting’s flavor.
- Sweetened flaked or shredded coconut (1 ½ cups/150g): For decorating the frosting and adding extra texture.
- Candy-coated chocolate eggs (1-2 cups, e.g., Cadbury Mini Eggs): Adds a festive and colorful Easter touch as a delightful surprise inside and on top.
How to Make Lemon Coconut Easter Bundt Cake with Chocolate Mini Eggs Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (177°C) and greasing a 10 to 12-cup Bundt pan. Proper greasing ensures your beautifully baked cake releases easily without losing any of its charming shape or texture.
Step 2: Mix the Dry Ingredients
Whisk together the cake flour, baking powder, baking soda, and salt. This combination helps your cake rise perfectly and gives it an even crumb. Taking a moment to sift or whisk these ingredients thoroughly avoids lumps and promotes a smoother batter.
Step 3: Cream Butter, Sugar, and Lemon Zest
In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and creamy. This step is essential as it incorporates air and intensifies the vibrant lemon aroma, making the cake delightfully fragrant and tender.
Step 4: Add Oil, Eggs, and Extracts
Mix in the vegetable oil for extra moisture, then add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, vanilla extract, and coconut extract for that irresistible tropical note and creamy richness.
Step 5: Combine Wet and Dry Ingredients
Whisk the fresh lemon juice and milk together. Alternately add the dry ingredient mixture and the lemon-milk mixture into the wet ingredients, mixing until just combined. Overmixing can toughen the cake, so gentle folding is key here.
Step 6: Fold in the Coconut
Gently fold in the sweetened shredded coconut, which gives the cake its signature chewy texture and tropical flavor bursts, making every bite interesting and satisfying.
Step 7: Bake the Cake
Pour the batter evenly into the prepared Bundt pan. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean and the top turns a beautiful golden brown. Let the cake cool in the pan for 2 hours before carefully inverting it onto a serving plate to cool completely.
Step 8: Prepare the Frosting
Beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, fresh lemon juice, and vanilla extract, beating until perfectly fluffy and luscious. This frosting complements the cake’s brightness with a tangy richness that’s simply irresistible.
Step 9: Decorate with Coconut and Chocolate Mini Eggs
Frost the cooled cake generously, then sprinkle the shredded coconut over the top and fill the center hollow with colorful candy-coated chocolate mini eggs. This festive decorating step makes the Lemon Coconut Easter Bundt Cake with Chocolate Mini Eggs Recipe a showstopper on any dessert table.
How to Serve Lemon Coconut Easter Bundt Cake with Chocolate Mini Eggs Recipe
Garnishes
Besides the shredded coconut and chocolate mini eggs, you can add thin slices of fresh lemon on top for an elegant touch. Toasted coconut flakes also add a lovely crunch and a deeper coconut flavor, enhancing the overall presentation and taste experience.
Side Dishes
This cake pairs wonderfully with light, fresh accompaniments like a tangy berry compote or a dollop of whipped cream. A cup of fragrant tea or a glass of sparkling lemonade completes the perfect springtime treat, balancing the cake’s sweet and citrusy notes.
Creative Ways to Present
Place the cake on a beautiful platter surrounded by fresh spring flowers and pastel-colored napkins to highlight the Easter theme. Alternatively, slice the cake and serve individual portions in clear glass dessert cups with additional coconut and mini eggs for an adorable, individual serving that guests will love.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake loosely with plastic wrap or place it in an airtight container. Store leftovers in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Allow it to come to room temperature before serving to enjoy its full flavor and softness.
Freezing
You can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw it overnight in the fridge before frosting and decorating. Freezing after frosting is not recommended as the texture of the cream cheese frosting may change.
Reheating
Allow refrigerated slices to reach room temperature for about 30 minutes before enjoying. If you prefer your cake slightly warmed, gently heat individual slices in the microwave for 10-15 seconds, but avoid overheating to prevent the frosting from melting too much.
FAQs
Can I substitute coconut extract if I don’t have any?
Yes! If coconut extract is not available, you can simply omit it or add a small amount of coconut milk for a mild coconut flavor. The cake will still be delicious with the lemon and shredded coconut shining through.
Is this cake suitable for freezing after it’s fully assembled?
It’s best to freeze the cake before you frost it to maintain the texture and appearance. Freezing a fully frosted cake, especially with cream cheese frosting, can result in a soggy or split texture once thawed.
How can I tell when the cake is fully baked?
The best test is to insert a toothpick or cake tester into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is done. The top should also be golden brown and starting to pull back from the pan edges.
Can I use a different pan instead of a Bundt pan?
Sure! A standard 9×13-inch pan or two 8-inch round pans will work, but baking times may vary slightly. Keep an eye on the cake and test for doneness earlier to avoid overbaking.
What’s the best way to incorporate the lemon zest?
Use a microplane or fine grater to zest the lemons, avoiding the bitter white pith. Freshly grated lemon zest will release the most aromatic oils, making your cake wonderfully fragrant and bursting with citrus flavor.
Final Thoughts
This Lemon Coconut Easter Bundt Cake with Chocolate Mini Eggs Recipe is one of those delightful desserts that captures the spirit of springtime celebrations with every slice. Its perfect balance of tart, sweet, creamy, and crunchy makes it a recipe you’ll want to revisit year after year. I can’t wait for you to try it and watch it become a new favorite in your home, wrapped up in all the joy of the Easter season.
Print
Lemon Coconut Easter Bundt Cake with Chocolate Mini Eggs Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes plus 2 hours cooling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easter Cake recipe features a moist and flavorful Bundt cake infused with lemon zest and coconut, topped with creamy lemon-vanilla cream cheese frosting, shredded coconut, and festive candy-coated chocolate eggs. Perfect for holiday celebrations, it combines a tender crumb with bright citrus notes and a rich, smooth frosting.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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 and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10-12 cup Bundt pan thoroughly to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Sugar, and Zest: In a large bowl, cream the softened butter, granulated sugar, and lemon zest until the mixture is light and creamy. Then add vegetable oil and mix well.
- Add Eggs and Extracts: Add the eggs one at a time to the butter mixture, mixing well after each addition. Follow with sour cream, vanilla extract, and coconut extract, mixing until combined.
- Combine Wet and Dry Mixtures: In a separate bowl, whisk together the lemon juice and whole milk. Alternate adding the dry ingredient mixture and lemon-milk mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Fold in Coconut: Gently fold in the shredded coconut to the batter.
- Bake the Cake: Pour the batter into the prepared Bundt pan and bake for 55-65 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 2 hours.
- Cool Completely: After cooling in the pan, invert the cake onto a serving plate and cool completely before frosting.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add confectioners’ sugar, lemon juice, and vanilla extract, beating until creamy and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with shredded coconut.
- Decorate: Fill the center hole of the Bundt cake with candy-coated chocolate eggs for a festive touch.
- Serve or Store: Serve the cake immediately or refrigerate. If refrigerated, allow the cake to sit at room temperature for 30 minutes before serving to soften the frosting.
Notes
- Ensure all dairy ingredients like eggs, sour cream, and milk are at room temperature for best mixing results.
- To prevent sticking, properly grease and flour the Bundt pan or use a baking spray with flour.
- Do not overmix the batter once you combine wet and dry ingredients to maintain a tender crumb.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving to enjoy the best flavor and texture.
- For a dairy-free version, substitute sour cream and cream cheese with appropriate vegan alternatives.
- The candy-coated eggs can be customized to your preferred brand or omitted for a nut-free/fun-size chocolate alternative.
