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Easter Coconut Bundt Cake with Lemon Cream Cheese Frosting Recipe

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3.9 from 4 reviews

This Easter Cake Recipe features a moist and fluffy lemon coconut cake baked in a Bundt pan, layered with a tangy cream cheese frosting, and topped with sweetened shredded coconut and colorful candy-coated chocolate eggs. Perfect for celebrations, this cake combines bright citrus flavors with a creamy, luscious finish.

Ingredients

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

Frosting and Decoration

  • 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
  • 1 and 1/2 cups (150g) sweetened flaked/shredded coconut
  • 1–2 cups candy-coated chocolate eggs, such as Cadbury Mini Eggs

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and generously grease a 10- to 12-cup Bundt pan to ensure easy removal of the cake after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and lemon zest, then beat on high speed for 3 minutes until the mixture is light and fluffy. Scrape the bowl as needed.
  4. Add Wet Ingredients: Mix in the vegetable oil on medium speed. With the mixer on low, add the eggs one at a time, allowing each to incorporate fully. Then add the sour cream, vanilla extract, and coconut extract, beating on medium-high until just combined. Scrape the bowl as necessary.
  5. Mix Lemon Milk and Combine: Whisk together the lemon juice and whole milk. With the mixer on low, add the dry ingredients in three additions, alternating with the lemon-milk mixture, mixing gently after each addition until just blended. Be careful not to over-mix to maintain a thick and fluffy batter. Fold in the sweetened shredded coconut by hand.
  6. Bake the Cake: Spoon or pour the batter evenly into the prepared Bundt pan. Bake for 55–65 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean. If the cake top browns too fast, cover it loosely with aluminum foil halfway through baking.
  7. Cool the Cake: Cool the cake in the pan on a cooling rack for 2 hours. After that, invert the cake onto a serving plate or cake stand and allow it to cool completely before frosting.
  8. Make the Frosting: In a large bowl with a mixer fitted with a whisk or paddle attachment, beat the softened cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar, 1 tablespoon of lemon juice, and vanilla extract while mixing on low. Increase speed to high and beat for 3 minutes to achieve a fluffy texture. Add another tablespoon of lemon juice if frosting needs thinning. Adjust salt to taste if desired.
  9. Frost and Decorate: Use an icing spatula or knife to spread the cream cheese frosting evenly over the cooled Bundt cake. Sprinkle the top with sweetened shredded coconut. Fill the center hole of the Bundt cake with candy-coated chocolate eggs. Serve immediately or refrigerate.
  10. Storage Instructions: Refrigerate the cake if not serving immediately, up to 24 hours. Before serving chilled cake, allow it to come to room temperature for about 30 minutes for best texture. Cover leftovers tightly and store in the refrigerator for up to 5 days, preferably in a cake carrier.

Notes

  • Use room temperature ingredients for best mixing results.
  • Do not over-mix the batter to keep the cake light and tender.
  • If the cake top browns too quickly, cover with foil halfway through baking.
  • Let refrigerated cake come to room temperature before serving to soften the frosting.
  • Store leftovers in a tightly covered container to maintain freshness.

Find it online: https://simpleplatter.com/easter-coconut-bundt-cake-with-lemon-cream-cheese-frosting-recipe/