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

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.

Ingredients

Units Scale

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

Lemon Cream Cheese Frosting

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

For Topping

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

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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.

Nutrition

Serving Size: 1 slice
Calories: 450kcal
Sugar: 42g
Sodium: 200mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 5g
Cholesterol: 115mg