Hey there, it’s Anne Carter, and after years of bustling around in restaurant kitchens, I’m thrilled to connect with you through the “Beyond the Bayoublog.” Today, I’ve got something special brewing – “An Easter Cake Recipe” that’s close to my heart.
A lemon coconut Bundt cake, a symphony of flavors topped with a creamy lemon cream cheese frosting, sweetened coconut, and playful candy-coated chocolate eggs.
I’ve been around the culinary block, picking up tricks and tastes from various kitchens, and now, I’m bringing that experience straight to your home. This recipe is more than just a mix of ingredients; it’s a slice of my passion for simple yet delicious treats.
Whether you’re a seasoned baker or just dipping your toes into the world of desserts, this Easter cake is a winner. If you truly love cakes you can try our best Irish Apple Cake or Bisquick Coffee Cake
So, let’s roll up our sleeves, gather our ingredients, and dive into the joy of baking together. Trust me, it’s going to be a delicious journey.
Why You Will Love This Recipe?
- Kid-Friendly Fun: Making this Easter cake is a breeze, especially if you’ve got little helpers in your nest. Kids love to get involved, and this cake is perfect for them to lend a hand in decorating.
- Coconut Delight: This cake is a coconut lover’s dream! There’s coconut both inside and on top, and toasting some of it for the topping not only adds color but also gives a nice crunch. It’s like a tropical paradise in every bite.
- Just Right Sweetness: Unlike overly sweet Easter candy, this cake and its frosting strike the perfect balance. A subtle sweetness with a hint of tartness from lemon and tanginess from cream cheese frosting. It’s a flavor combo that’ll have your taste buds doing a happy dance.
- Prep in Advance: Feeling the Easter rush? No worries! You can prepare the cake a day ahead. It gives you more time to enjoy the festivities without stressing about last-minute baking.
- Quick and Easy Decorating: The best part? Decorating takes just about 10 minutes. That’s right – 10 minutes! So, you can have a beautifully adorned cake without spending hours in the kitchen.
- Crowd-Pleaser: This recipe is a winner for your favorite “peeps.” It makes enough to share with a crowd, ensuring everyone gets a delicious slice of the Easter joy.
- Cake and Candy Combo: If you’re a fan of pairing cake with candy, you’re in for a treat! This cake complements your Easter candy stash perfectly. It’s the ultimate sweet ending to your festive celebrations. You’re welcome; that’s the end – and it’s a delicious one!
Try More Cake Recipes
Sweet Delight Easter Cake Recipe
Even cake decorating novices may handle this lovely springtime nest cake. Add fluffy sweetened coconut, candy-coated chocolate eggs, and creamy lemon cream cheese frosting to the top of the lemon-coconut Bundt cake!
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Calories: 290kcal
Servings: 10
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Baking Pans
- Spatula
- Oven
Ingredients
- 3 cups (360g) cake flour (spooned & leveled)*
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 1 tbsp lemon zest
- ½ cup vegetable oil
- 5 large eggs
- 2 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup full-fat sour cream or plain yogurt
- ⅔ cup whole milk, at room temperature
- ¼ cup fresh lemon juice
- 1 cup sweetened flaked/shredded coconut
Lemon Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese
- ¼ cup unsalted butter
- 2 cups confectioners’ sugar
- 1-2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
Instructions
- Set your oven to 350°F (177°C). Grease a 10- to 12-cup Bundt pan generously.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use a handheld or stand mixer on high to beat butter until smooth (about 1 min).
- Add granulated sugar and lemon zest, beat on high for 3–4 mins until creamy. Mix in oil, then add eggs one at a time.
- Add sour cream, vanilla, and coconut extracts. Beat on medium-high speed until well combined.
- Whisk lemon juice and milk together. With the mixer on low, add dry ingredients in 3 parts, alternating with the lemon-milk mix.
- Mix until just combined—avoid over-mixing. The batter should be thick and fluffy.Gently fold in the coconut.
- Spoon or pour the batter evenly into the Bundt pan. Bake for 55–65 mins or until edges are golden brown.
- If the top browns too quickly, cover loosely with aluminum foil halfway through.
- Let the cake cool in the pan on a rack for 2 hours. Invert onto a cake stand or serving plate. Cool completely before moving on.
- With a handheld or stand mixer, beat cream cheese and butter until smooth (about 2 mins).
- Add confectioners’ sugar, 1 Tablespoon lemon juice, and vanilla extract on low speed.
- Add 1 more Tablespoon lemon juice if you prefer a thinner consistency. Taste and add a pinch of salt if desired.
- Frost the cooled Bundt cake with an icing spatula or knife. Top with sweetened coconut.
- Fill the center hole with candy-coated chocolate eggs. Serve immediately or refrigerate for up to 24 hours.
- If refrigerated for more than an hour, let it sit at room temperature for about 30 mins before serving to soften.
- Tightly cover any leftover cake. Store in the refrigerator for up to 5 days, preferably in a cake carrier for freshness.
Nutrition
Calories: 290kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 188mg | Potassium: 23mg | Fiber: 2g | Sugar: 19g | Calcium: 10mg | Iron: 0.5mg
What to Serve with Easter Cake?
Time for The Tips!
- Right Pan Size Matters: Adjust the recipe quantities based on your pan size. Double up for 8-inch pans or triple for 9-inch ones if you’re not using 6-inch pans. This ensures the perfect balance of ingredients for your cake.
- Flour Power: Measure your flour accurately! Too much flour is a common pitfall. If you don’t have a scale, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife. Precision matters for the best results.
- Butter Woes? No Problem: Don’t stress if you spot little butter clumps after mixing wet ingredients. Everything evens out when you add the dry ingredients. You can even use melted butter and slightly warm the milk and sour cream for a smooth blend.
- Yogurt Swap: Need a sour cream substitute? Whole milk yogurt works just as well. Give it a try; the difference is minimal, and it’s a handy alternative.
- Flat and Moist Layers: Invest in cake strips for flat and moist layers. You can purchase them or make your own using foil and paper towels at home. Check out our blog post for a detailed guide on using cake strips.
- Beyond Buttercream: If American buttercream is too sweet for your taste, experiment with silky Italian meringue buttercream. It might just win your heart with its smoother flavor profile.
