Description
A delightful and moist Easter Cake recipe with layers of citrus flavors, coconut, and a luscious lemon cream cheese frosting. Perfect for celebrations or a creative dessert idea.
Ingredients
Units
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
Instructions
- Prepare the Bundt Pan: Preheat oven to 350°F (177°C). Generously grease a 10- to 12-cup Bundt pan.
- Mix Dry Ingredients: Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Cream the Butter: 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. Add the granulated sugar and lemon zest; beat on high speed for 3–4 minutes until creamed. Scrape down sides and up the bottom of the bowl as needed.
- Add Liquids: Add the oil and mix on medium speed to combine. With the mixer running on low speed, add eggs one at a time, then sour cream, vanilla, and coconut extracts. Beat until combined.
- Prepare Milk Mixture: Whisk the lemon juice and milk together.
- Combine Batter: With the mixer on low speed, add dry ingredients in 3 additions, alternating with the lemon-milk mixture. Mix until just incorporated. Do not over-mix. Fold in coconut.
- Fill Bundt Pan: Spoon or pour batter evenly into the Bundt pan and bake for 55–65 minutes. Cover loosely with foil halfway through if browning too quickly.
- Cool Cake: Allow cake to cool for 2 hours in the pan on a rack. Invert onto serving plate and let it cool completely before decorating.
- Make the Frosting: Beat cream cheese and butter on medium speed until smooth (about 2 minutes). Add confectioners’ sugar, 1 Tablespoon lemon juice, and vanilla extract. Beat on high for 3 minutes. Adjust texture with additional lemon juice if necessary.
- Frost and Decorate: Frost the cooled Bundt cake using an icing spatula or knife. Top with shredded coconut and fill the Bundt’s center with candy-coated chocolate eggs. Serve or refrigerate until ready.
- Storage: Cover leftover cake tightly and refrigerate for up to 5 days. Let sit at room temperature for about 30 minutes before serving.
Notes
- Make Ahead: Cake can be baked and cooled 1 day in advance. Decorate the next day or serve directly after frosting.
- Freezing Instructions: Wrap unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Room Temperature Ingredients: For ideal mixing consistency, ensure refrigerated ingredients are at room temperature before use.
- Alternate Frostings: Use lemon buttercream if cream cheese frosting isn’t preferred.
- Substitutions: Sour cream can be replaced with full-fat plain yogurt, and whole milk can be substituted with lower-fat or nondairy milk in a pinch.
Nutrition
- Serving Size: 1 slice
- Calories: 400-450
- Sugar: 40g
- Sodium: 250-270mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
