Description
A delightful Easter cake blending zesty lemon and tender crumb with a hint of coconut, topped with creamy frosting and candies.
Ingredients
Scale
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 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
- 1/2 cup full-fat sour cream or plain yogurt, at room temperature
- 2/3 cup whole milk, at room temperature
- 1/4 cup fresh lemon juice
- 1 cup sweetened flaked/shredded coconut
- 8 ounces full-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups sweetened flaked/shredded coconut
- 1–2 cups candy-coated chocolate eggs
Instructions
- Preheat oven to 350°F (177°C) and grease a Bundt pan.
- Whisk together cake flour, baking powder, baking soda, and salt.
- Beat butter until creamy, then add sugar and lemon zest, and beat until light.
- Mix in oil and eggs one at a time, then add sour cream, vanilla, and coconut extract.
- Mix lemon juice and milk together; gradually add dry ingredients to the mixture while alternating with the lemon-milk.
- Fold in shredded coconut gently.
- Pour batter into the prepared pan and bake for 55-65 minutes until golden brown.
- Cool the cake in the pan for 2 hours before inverting onto a plate.
- Beat cream cheese and butter until smooth, add confectioners’ sugar, lemon juice, and vanilla, and beat until fluffy.
- Frost the cooled cake and top with shredded coconut and chocolate eggs.
- Serve and enjoy!
Notes
Ensure all ingredients are at room temperature for the best texture. Can be adapted to be vegan.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg