Can I make this cake without a Bundt pan?

Yes! You can use two 9-inch round cake pans instead. Reduce the baking time to about 25-30 minutes and check for doneness with a toothpick. Layer with frosting between the cakes for a traditional layer cake.

Why did my cake stick to the pan?

Bundt pans have intricate designs that can trap cake batter. Be generous with your greasing—use butter or shortening and flour, or a good quality baking spray with flour. Make sure to get into all the nooks and crannies of the pan.

Can I make this cake less sweet?

Absolutely. You can reduce the sugar in the cake by up to 1/4 cup without affecting the texture significantly. You can also use unsweetened coconut, but be aware this will give you a slightly drier texture in the finished cake.

How far in advance can I make this cake for Easter?

For the freshest result, bake the cake up to 2 days ahead. You can frost it the day before or the morning of your celebration. The cake actually improves in flavor after a day as the lemon and coconut flavors meld together.

Lemon Coconut Easter Cake Recipe

This Lemon Coconut Easter Cake is a showstopper that brings together bright citrus flavors and tropical coconut in a moist, tender Bundt cake. Topped with tangy lemon cream cheese frosting and decorated with coconut flakes and chocolate eggs, it’s the perfect centerpiece for your spring celebrations. The combination of zesty lemon and sweet coconut creates a refreshing cake that’s impressive yet surprisingly simple to make!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The bright lemon and sweet coconut complement each other beautifully, creating a cake that’s refreshing but not overpowering.
Stunning Presentation: With minimal effort, you’ll create a gorgeous cake that looks like it came from a professional bakery. The coconut “nest” filled with chocolate eggs makes for an eye-catching Easter centerpiece.
Moist and Tender: The combination of sour cream, oil, and butter creates an incredibly moist cake that stays fresh for days—perfect for making ahead!
Versatile: While designed as an Easter treat, you can easily adapt this cake for any spring or summer occasion by switching up the decorations.

Ingredients You’ll Need

Cake flour: Creates a softer, more delicate crumb than all-purpose flour. It’s what gives this cake its melt-in-your-mouth texture.
Butter and oil: This dynamic duo provides both flavor and moisture—the butter adds richness while the oil keeps the cake soft even when refrigerated.
Lemon zest and juice: The star flavoring that gives this cake its bright, fresh character. Always use fresh lemons for the best flavor.
Coconut extract: Enhances the coconut flavor throughout the cake without overwhelming the lemon.
Sour cream: Adds moisture and a subtle tang that complements the lemon perfectly.
Shredded coconut: Incorporated into the batter and used as a decorative topping, it provides texture and reinforces the coconut flavor.
Cream cheese: Creates a tangy, creamy frosting that pairs perfectly with the lemon cake.
Candy-coated chocolate eggs: The perfect decorative finish that makes this cake distinctly festive for Easter.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Lime Coconut Cake: Substitute lime zest and juice for an equally refreshing tropical twist.
Orange Coconut: Use orange zest and juice for a sweeter citrus flavor.
Almond Joy Inspired: Add 1/2 cup mini chocolate chips to the batter and a drizzle of chocolate ganache over the frosting.

Shape Alternatives

Layer Cake Version: Divide the batter between two 9-inch round pans and adjust baking time to about 25-30 minutes.
Cupcakes: Perfect for individual servings—fill cupcake liners 2/3 full and bake for 18-22 minutes at the same temperature.

Dietary Modifications

Dairy-Free Option: Use coconut milk in place of whole milk and dairy-free cream cheese for the frosting.
Reduced Sugar: Cut the sugar by 1/4 cup in the cake and use unsweetened coconut (though the texture will be slightly different).

How to Make Lemon Coconut Easter Cake

Step 1: Prepare Your Pan and Ingredients

Preheat your oven to 350°F and generously grease a Bundt pan—don’t skip this step! Having all ingredients at room temperature is crucial for achieving the perfect texture.

Step 2: Mix the Dry Ingredients

Whisk together the cake flour, baking powder, baking soda, and salt. This even distribution ensures your cake rises properly and has consistent texture throughout.

Step 3: Cream Butter and Sugar

Beat the butter until smooth, then add sugar and lemon zest. This extended beating incorporates air into the batter, creating a lighter cake. The lemon zest releases its oils when rubbed with sugar, intensifying the flavor.

Step 4: Add Wet Ingredients

Incorporate oil, eggs, sour cream, and extracts gradually. These ingredients provide moisture and richness—just be careful not to overmix once the flour is added.

Step 5: Alternate Dry Ingredients and Milk

Add the dry ingredients alternating with the lemon-milk mixture. This method prevents overmixing and helps maintain a tender crumb. Fold in the coconut gently.

Step 6: Bake and Cool

Pour the batter into your prepared pan and bake until the edges are golden brown. Let it cool completely in the pan before inverting—patience here prevents a broken cake!

Step 7: Make the Frosting

Beat cream cheese and butter until smooth, then add powdered sugar, lemon juice, and vanilla. The frosting should be spreadable but thick enough to hold its shape.

Step 8: Decorate

Frost the cooled cake, sprinkle with coconut, and fill the center with chocolate eggs. The contrast of textures and colors makes this cake truly special.

Pro Tips for Making the Recipe

Don’t Substitute the Cake Flour: It truly makes a difference in achieving that delicate, tender crumb. If you absolutely must substitute, use the cornstarch method mentioned in the notes.
Room Temperature Ingredients Matter: Cold ingredients don’t incorporate properly, leading to a dense cake. Set everything out at least an hour before baking.
Cream Properly: Take your time beating the butter, sugar, and lemon zest. This creates air pockets that help the cake rise and gives it a lighter texture.
Check for Doneness Carefully: Insert a skewer into the thickest part—it should come out with a few moist crumbs, not wet batter. Overbaking will dry out your cake.
Cool Completely: Rushing the cooling process can cause the cake to break or the frosting to melt. Patience yields the best results!

How to Serve

This cake truly shines as the centerpiece of your Easter dessert table, but it’s versatile enough for any spring or summer gathering. Here are some serving suggestions:

Perfect Pairings

Serve slices with a scoop of vanilla ice cream or lemon sorbet for an extra-special dessert.
Pair with fresh berries on the side—strawberries and blueberries complement the lemon flavor beautifully.
Offer alongside a cup of Earl Grey tea or coffee for an elegant afternoon treat.

Presentation Ideas

For a stunning display, place the cake on a cake stand surrounded by fresh flowers or additional chocolate eggs.
Sprinkle extra lemon zest over individual slices for a pop of color and flavor intensity.
Add edible flowers like pansies or violets for a garden-inspired presentation.

Make Ahead and Storage

Make Ahead

You can prepare this cake 1-2 days before your event. Either make and cool the cake, then frost it the day of serving, or complete the entire cake and store it in the refrigerator.

Storing Leftovers

Store any leftover cake in an airtight container or cake carrier in the refrigerator for up to 5 days. The flavors actually develop and improve after a day!

Freezing

Unfrosted cake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before frosting.

Reheating

Individual slices can be brought to room temperature for 30 minutes before serving, or microwave for 10-15 seconds for a slightly warm center.

FAQs

Can I make this cake without a Bundt pan?

Yes! You can use two 9-inch round cake pans instead. Reduce the baking time to about 25-30 minutes and check for doneness with a toothpick. Layer with frosting between the cakes for a traditional layer cake.
Why did my cake stick to the pan?

Bundt pans have intricate designs that can trap cake batter. Be generous with your greasing—use butter or shortening and flour, or a good quality baking spray with flour. Make sure to get into all the nooks and crannies of the pan.
Can I make this cake less sweet?

Absolutely. You can reduce the sugar in the cake by up to 1/4 cup without affecting the texture significantly. You can also use unsweetened coconut, but be aware this will give you a slightly drier texture in the finished cake.
How far in advance can I make this cake for Easter?

For the freshest result, bake the cake up to 2 days ahead. You can frost it the day before or the morning of your celebration. The cake actually improves in flavor after a day as the lemon and coconut flavors meld together.

Final Thoughts

This Lemon Coconut Easter Cake brings together the brightness of spring with its fresh lemon flavor and festive decoration. Whether you’re hosting Easter dinner or simply craving a delicious spring-inspired treat, this cake delivers both impressive looks and incredible taste. The combination of moist, tender cake and tangy frosting creates the perfect balance of flavors that will have everyone asking for seconds. Give it a try—baking this cake might just become your new spring tradition!

Lemon Coconut Easter Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 4 hours
Yield: 10–12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Print Recipe

Description

This Lemon Coconut Easter Cake is a delightful dessert perfect for celebrating spring and Easter festivities. The moist and fluffy Bundt cake is infused with zesty lemon flavor and sweet coconut, topped with a luscious lemon cream cheese frosting, and decorated with shredded coconut and colorful candy-coated chocolate eggs. It’s a show-stopping treat that will impress both kids and adults alike.

Instructions

Prepare the Oven and Pan
Preheat your oven to 350°F (177°C). Generously grease a 10–12-cup Bundt pan to prevent sticking.
Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set the mixture aside for later use.
Cream the Butter and Sugar
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until it’s smooth and creamy (about 1 minute). Add the granulated sugar and lemon zest, then continue beating on high for 3–4 minutes until the mixture becomes light and fluffy. Scrape down the bowl as needed.
Combine Wet Ingredients
With the mixer on medium speed, add the vegetable oil and mix until combined. Then, add the eggs one by one, mixing on low speed after each addition. Stir in the sour cream, vanilla extract, and coconut extract until the mixture is fully incorporated.
Incorporate Dry Ingredients and Milk Mixture
In a small bowl, whisk the lemon juice and whole milk together. With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, alternating with the lemon-milk mixture. Mix just until combined. Be cautious not to overmix the batter. Gently fold in the shredded coconut.
Bake the Cake
Pour the batter evenly into the prepared Bundt pan. Bake for 55–65 minutes, or until the edges are golden brown, and a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil halfway through baking.
Cool the Cake
Allow the cake to cool for 2 hours in the pan on a wire rack. Once cooled, invert the cake onto a serving plate and let it cool completely before decorating.
Make the Frosting
In a large mixing bowl, beat the cream cheese and butter on medium speed until creamy (about 2 minutes). Add the confectioners’ sugar, 1 tablespoon of lemon juice, and vanilla extract while mixing on low speed. Once incorporated, increase the speed to high and beat for 3 minutes until fluffy. Add another tablespoon of lemon juice for a thinner consistency, if needed.
Decorate the Cake
Spread the frosting evenly over the cooled Bundt cake using an icing spatula. Sprinkle the shredded coconut on top and fill the center hole of the cake with candy-coated chocolate eggs.
Serve and Store
Serve the cake immediately, or refrigerate until ready to serve (up to 24 hours). If refrigerated for more than an hour, let it sit at room temperature for 30 minutes before serving to soften.

Notes

Make Ahead: You can bake the cake a day in advance, store it covered overnight, and frost it the next day.
Freezing Instructions: Wrap the unfrosted cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Coconut Texture: You can pulse shredded coconut in a food processor for a finer texture, if desired.
Substitutes: Whole milk and full-fat sour cream provide the best results, but lower-fat milk or non-dairy milk can be used in a pinch.
Toasted Coconut: If preferred, toast the coconut in a 300°F (150°C) oven for 6–8 minutes until golden brown. Cool it before using.