Why You’ll Love This Easter Cake

Bursting with Spring Flavors – This cake features a delightful combination of zesty lemon, creamy frosting, and sweet coconut, making it the perfect dessert for Easter and spring celebrations.
Moist and Tender Texture – Thanks to sour cream and vegetable oil, this Bundt cake has an incredibly moist and soft crumb that melts in your mouth.

Beautiful Easter Presentation – The coconut topping and pastel-colored chocolate eggs make this cake a showstopper on any Easter table.
Easy to Make – Despite its elegant look, this cake is straightforward to prepare, and the step-by-step instructions will guide you effortlessly.

The Perfect Easter Cake for a Sweet Celebration!

Spring is in the air, and Easter is just around the corner! If you’re looking for the ultimate dessert to impress your guests, this Easter Cake is the one. Imagine a beautifully golden Bundt cake infused with fresh lemon zest and coconut, topped with a rich and creamy lemon cream cheese frosting, and finished with a sprinkle of sweetened coconut and colorful candy-coated chocolate eggs. Sounds heavenly, right?

Whether you’re hosting a festive Easter brunch, a family gathering, or just want to indulge in a special seasonal treat, this cake is sure to bring smiles to everyone’s faces. Its balance of tangy and sweet flavors combined with its stunning presentation makes it a true celebration of spring. Let’s dive into the recipe and create this masterpiece together!

Ingredients You’ll Need

For the Cake:

3 cups (360g) cake flour (spooned & leveled)
3 teaspoons baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened

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
2/3 cup (180ml) whole milk, at room temperature
1/4 cup (60ml) fresh lemon juice

1 cup (100g) sweetened flaked coconut

For the Lemon Cream Cheese Frosting:

8 ounces (226g) full-fat cream cheese, softened
1/4 cup (56g) unsalted butter, softened

2 cups (240g) confectioners’ sugar
1–2 Tablespoons (15–30ml) fresh lemon juice
1 teaspoon pure vanilla extract

For the Topping:

1 and 1/2 cups (150g) sweetened flaked coconut
1–2 cups candy-coated chocolate eggs

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (177°C). Grease a Bundt pan generously with butter or non-stick baking spray. This will ensure your cake releases smoothly after baking.

Step 2: Mix Dry Ingredients

In a medium-sized mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with granulated sugar and lemon zest until light and fluffy. This process takes about 2-3 minutes using an electric mixer.

Step 4: Add Wet Ingredients

Mix in the vegetable oil, eggs (one at a time), vanilla extract, and coconut extract. Beat until fully incorporated.

Step 5: Alternate Dry and Wet Mixtures

Begin adding the dry ingredients in three additions, alternating with the milk and lemon juice mixture. Start and end with the dry ingredients. Be careful not to overmix!

Step 6: Fold in Coconut

Gently fold in the sweetened flaked coconut using a spatula. This adds extra texture and flavor.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan. Smooth the top and bake for 55-65 minutes or until a toothpick inserted comes out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before frosting.

Step 9: Prepare the Frosting

Beat cream cheese and butter together until smooth. Gradually add confectioners’ sugar, lemon juice, and vanilla extract. Mix until fluffy and creamy.

Step 10: Frost and Decorate

Once the cake is fully cooled, spread the frosting evenly over the top. Sprinkle the cake with sweetened flaked coconut and place the candy-coated chocolate eggs in the center for a festive touch!

Presentation & Serving Suggestions

Classic Easter Look: Place the cake on a pastel-colored cake stand and surround it with Easter decorations.
Layered Cake Variation: Instead of a Bundt cake, bake this recipe in two 9-inch round pans and frost between the layers.
Mini Bundt Cakes: Bake in individual mini Bundt pans for adorable single servings.

Serve this cake with a hot cup of tea, coffee, or a refreshing glass of homemade lemonade!

Storage & Shelf Life

Store the cake in an airtight container in the fridge for up to 5 days.
You can freeze the unfrosted cake for up to 3 months. Wrap it in plastic wrap and foil before freezing.

FAQs

Can I use all-purpose flour instead of cake flour? Yes, but substitute 1 cup of all-purpose flour with 1 cup minus 2 tablespoons to mimic cake flour.
Can I use a different extract instead of coconut? Yes! Almond extract works beautifully.
Can I make this cake ahead of time? Absolutely! Bake the cake a day ahead and frost before serving.

Can I use a different type of frosting? Yes, vanilla buttercream or whipped cream frosting are great alternatives.
What if I don’t have a Bundt pan? Use two 9-inch round cake pans instead.
Can I reduce the sugar? Yes, but it may slightly affect the texture.

How can I make this cake gluten-free? Substitute cake flour with a gluten-free 1:1 baking blend.
Can I add nuts for extra crunch? Chopped almonds or pecans would be a great addition.
What can I use instead of sour cream? Greek yogurt is a great alternative.

Can I color the frosting? Yes! Use pastel food coloring for a fun Easter twist.

This Easter Cake is truly a must-try recipe that brings festive joy to every bite! Enjoy and happy baking! 🐣🎂

Easter Cake

Author: Rachel Mills
Total Time: 1 hr 35 Minutes
Yield: 12

Print Recipe

Description

This delightful cake combines zesty lemon, creamy frosting, and sweet coconut!

Instructions

Preheat oven to 350°F (177°C). Generously grease a 10- to 12-cup Bundt pan.

Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

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 and beat on high speed for 3–4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. Add the oil and mix on medium speed to combine. 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. Scrape down the sides and up the bottom of the bowl as needed.

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 and mixing after each addition until just incorporated. Do not over-mix. The batter will be thick and fluffy. Fold in the coconut.

Spoon/pour evenly into Bundt pan and bake for 55–65 minutes, or until the edges are golden brown. If you find the top is browning too quickly, loosely cover with aluminum foil about halfway through bake time.

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.

Make the frosting: 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. Add confectioners’ sugar, 1 Tablespoon lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of lemon juice to thin out, if desired. Taste. Add a pinch of salt if desired.

Using an icing spatula or a 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. If the cake has been refrigerated for longer than an hour, let it sit out at room temperature for about 30 minutes before serving, to soften up a bit.

Cover leftover cake tightly and store in the refrigerator for up to 5 days. I usually store frosted cakes in a cake carrier.

Notes

Make Ahead & Freezing Instructions: You can make and cool the cake 1 day before serving, store covered overnight, and decorate and serve the following day. You can also make and decorate the cake 1 day in advance; see step 8. To freeze, wrap unfrosted baked and cooled cake in 1–2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw (still in the wrapping) overnight in the refrigerator, then bring to room temperature before frosting, slicing, and serving.

Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t find it, try making this cake flour substitute.

Sweetened Shredded Coconut: I recommend using sweetened shredded/flaked coconut in the cake and as the topping. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. If desired, pulse the coconut shreds in a food processor to chop them up so they aren’t as long inside and outside of the cake. Chopping the coconut is optional.

Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Here is why room temperature ingredients are important in baking.

Whole Milk & Sour Cream: Whole milk and full-fat sour cream are strongly recommended for the best taste and texture. You can substitute full-fat plain yogurt for the sour cream, if needed. And if you don’t have whole milk, lower fat or nondairy milk work in a pinch.

Toasted Coconut for Topping: If desired, you can toast some or all of the coconut for the topping. Spread the coconut on an ungreased baking sheet, and bake in a 300°F (150°C) oven for 6–8 minutes, or until browned to your liking. Let cool before using.

Can I Use Another Frosting? If you don’t want a cream cheese frosting, this lemon buttercream would be so tasty, and you can halve the recipe to make just enough for the Bundt.

Can I Use Another Flavor Bundt Cake? Yes, you can use this frosting and decorating technique with another flavor Bundt cake such as cheesecake swirl carrot Bundt cake, chocolate marble banana Bundt cake, lemon berry yogurt cake, hummingbird Bundt cake, and cream cheese pound cake.