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
Scale
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.
