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Easter Lemon Coconut Cake topped with fresh coconut and lemon zest.

Easter Cake Recipe

A delightful and festive lemon coconut Bundt cake perfect for spring celebrations, featuring a moist crumb and cream cheese frosting, adorned with candy-coated eggs.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups cake flour (spooned & leveled) Use cake flour for a light, tender crumb.
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 and 3/4 cups granulated sugar
  • 1 heaping Tablespoon lemon zest
  • 1/2 cup vegetable oil
  • 5 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract A little goes a long way.
  • 1/2 cup full-fat sour cream or plain yogurt, at room temperature Use full-fat for the richest flavor.
  • 2/3 cup whole milk, at room temperature
  • 1/4 cup fresh lemon juice
  • 1 cup sweetened flaked/shredded coconut
Frosting Ingredients
  • 8 ounces full-fat brick cream cheese, softened to room temperature
  • 1/4 cup unsalted butter, softened to room temperature
  • 2 cups confectioners’ sugar
  • 1–2 Tablespoons fresh lemon juice To taste.
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups sweetened flaked/shredded coconut
  • 1–2 cups candy-coated chocolate eggs, such as Cadbury Mini Eggs Optional for decoration.

Method
 

Preparation
  1. Preheat oven to 350°F (177°C). Generously grease a 10- to 12-cup Bundt pan.
  2. Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
  4. Add the granulated sugar and lemon zest and beat on high speed for 3 minutes until creamed.
  5. Add the oil and mix on medium speed to combine.
  6. With the mixer running on low speed, add the eggs one at a time, then add sour cream and the vanilla and coconut extracts. Beat on medium-high speed until combined.
  7. Whisk the lemon juice and milk together. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the lemon-milk mixture, mixing after each addition until just incorporated. Do not over-mix.
  8. Fold in the coconut.
  9. Spoon/pour evenly into Bundt pan and bake for 55–65 minutes, or until the edges are golden brown.
  10. Cool cake for 2 hours in the pan set on a cooling rack, and then invert onto a cake stand or serving plate. Cool completely before decorating.
Frosting
  1. In a large bowl using 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.
  2. Add confectioners’ sugar, 1 Tablespoon lemon juice, and vanilla extract with the mixer running on low.
  3. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of lemon juice to thin out, if desired.
  4. Taste and add a pinch of salt if desired.
  5. Using an icing spatula or knife, frost the cooled Bundt cake. Top with sweetened flaked/shredded coconut. Fill the hole in the center of the cake with candy-coated chocolate eggs. Serve immediately or refrigerate until ready to serve, up to 24 hours.

Notes

Cover leftover cake tightly and store in the refrigerator for up to 5 days. Cream cheese frosting can be made ahead and stored in an airtight container in the refrigerator. Batter can be prepped ahead and chilled for 24 hours before baking.