Easter just *begs* for baking, doesn’t it? I mean, all those spring colors and the excuse to pile on the sweets? My family goes absolutely bonkers for my Easter Bundt Cake with Coconut and Lemon. Seriously, it’s become *the* centerpiece of our Easter dessert table. I first whipped this up years ago, and I swear, every Easter since then, I’ve been baking it.
It’s the perfect mix of bright lemon, sweet coconut, and that tender crumb that everyone loves. Over the years, I’ve tweaked it based on your feedback (thank you!), and trust me, this version is the absolute best. I’ve been baking for over 20 years, and I can tell you this Easter Bundt Cake with Coconut and Lemon recipe is fool proof! Get ready to impress your family and friends!
Why You’ll Love This Easter Bundt Cake with Coconut and Lemon
Okay, so why should you spend your precious time baking *this* cake? Well, let me tell you, it’s not just another cake recipe. It’s *the* Easter Bundt Cake, and here’s why you’re gonna be obsessed: It’s got that perfect balance of tangy and sweet, it’s surprisingly easy to make (even if you’re a bit of a newbie!), and it just looks SO festive on your Easter table. Plus, the coconut and lemon? Dream team, trust me!
Key Benefits of This Easter Bundt Cake
- Moist and tender crumb – seriously, it melts in your mouth!
- Bright lemon and sweet coconut flavors – like a tropical vacation in cake form.
- Perfect for Easter celebrations – it’s pretty enough to be the star of the show.
- Easy to follow recipe – I promise, even beginner bakers can nail this one.
Ingredients for Your Easter Bundt Cake with Coconut and Lemon
Alright, gather ’round, bakers! Let’s talk ingredients. This Easter Bundt Cake with Coconut and Lemon is all about quality stuff, so don’t skimp! First, you’ll want 3 cups of cake flour – and listen close, spoon it into your measuring cup and level it off. Don’t just scoop it, or you’ll end up with too much! You’ll also need 3 teaspoons of baking powder and ½ teaspoon each of baking soda and salt.
For the fats, grab 1 cup (that’s 16 Tablespoons) of softened, unsalted butter. Make sure it’s *actually* soft, not melted! Then, 1 and ¾ cups granulated sugar and 1 heaping Tablespoon of lemon zest – that’s the yellow part of the lemon peel, packed in there good! Don’t forget the ½ cup of vegetable oil.
Crack open 5 large eggs – gotta be room temperature, folks! And vanilla and coconut extract, 2 teaspoons and 1 teaspoon, respectively. Oh, and speaking of room temp, get ½ cup of full-fat sour cream or plain yogurt ready. Then, ⅔ cup of whole milk and ¼ cup of fresh lemon juice. Lastly, 1 cup of sweetened shredded coconut for the cake batter itself. For the frosting, you’ll need 8 ounces of softened, full-fat brick cream cheese (the stuff in the block!), ¼ cup softened, unsalted butter, 2 cups of confectioners’ sugar, 1–2 Tablespoons fresh lemon juice, 1 teaspoon pure vanilla extract, 1 and ½ cups sweetened shredded coconut (for topping), and those super cute candy-coated chocolate eggs to fill the center!
How to Make Easter Bundt Cake with Coconut and Lemon: Step-by-Step Instructions
Okay, deep breaths, everyone! We’re gonna make this Easter Bundt Cake with Coconut and Lemon together. First things first: preheat that oven to 350°F (177°C). And grease your favorite 10- to 12-cup Bundt pan. I like to use baking spray with flour in it, but you do you! Just make sure every nook and cranny is covered, or you’ll be sad later when the cake sticks!
Next, in a medium bowl, whisk together your cake flour, baking powder, baking soda, and salt. Just whisk it for like, 30 seconds, until it’s all combined. Set that aside for now.
Now, for the fun part! In a large bowl (or the bowl of your stand mixer, if you’re fancy!), beat the softened butter until it’s nice and creamy. Then, add the granulated sugar and lemon zest. Beat that all together until it’s light and fluffy – this usually takes a good 3-4 minutes. Don’t rush it! Next, add the vegetable oil and combine.
Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and both the vanilla and coconut extracts. Beat until everything is just combined. Don’t overmix at this point!
In a separate small bowl, whisk together the lemon juice and milk. Now, here’s where it gets a little tricky, but don’t worry, you got this! Add the dry ingredients to the wet ingredients in three additions, alternating with the lemon-milk mixture. Start and end with the dry ingredients. So, dry, then wet, then dry, then wet, then dry. Mix until *just* combined after each addition. We don’t want a tough cake! Gently fold in the shredded coconut.
Pour the batter into your prepared Bundt pan and spread it evenly. Bake for 55–65 minutes. Keep an eye on it! If it starts to get too brown on top, just cover it loosely with foil. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, or with just a few moist crumbs attached, it’s done!
Let the cake cool in the pan for a good 2 hours before inverting it onto a plate. This is *crucial*! If you try to take it out too soon, it’ll probably fall apart. Once it’s on the plate, let it cool completely before frosting. I know, the waiting is the hardest part, but trust me, it’s worth it!
While the cake is cooling, make the frosting. In a large bowl, beat the softened cream cheese and butter until smooth. Then, add the confectioners’ sugar, lemon juice, and vanilla extract. Beat for a full 3 minutes, until it’s light and fluffy. If the frosting is too thick, add a little more lemon juice, a teaspoon at a time, until it reaches your desired consistency.
Finally, frost the cooled cake with the cream cheese frosting. Sprinkle the top with the extra coconut. And for the pièce de résistance, fill the center of the Bundt cake with those adorable candy-coated chocolate eggs! Now, stand back and admire your masterpiece! Serve immediately or refrigerate until ready to serve. And don’t forget to show it off on Instagram first! Leftovers (if there *are* any!) can be covered and refrigerated for up to 5 days.
Tips for the Perfect Easter Bundt Cake with Coconut and Lemon
Okay, wanna make sure your Easter Bundt Cake with Coconut and Lemon is *amazing*? Here are my top tips! First, room temperature ingredients are KEY! It helps everything blend together smoothly. Trust me on this one. Also, don’t overbake it! A slightly underbaked cake is way better than a dry one. Start checking for doneness around 50 minutes. And finally, be patient when cooling! Seriously, let it cool completely before frosting, or you’ll have a melty mess on your hands. Oops, been there, done that!
Easter Bundt Cake with Coconut and Lemon Variations
Alright, so you’ve mastered the basic Easter Bundt Cake with Coconut and Lemon? Awesome! Now, let’s get a little crazy! How about swapping out the coconut extract for almond extract for a totally different vibe? Or, if you’re feeling nutty (pun intended!), add a cup of chopped macadamia nuts to the batter. My favorite part is drizzling melted white chocolate over the frosted cake. Wow, so good!
Serving Suggestions for Your Easter Bundt Cake
This Easter Bundt Cake with Coconut and Lemon is pretty amazing all on its own, but if you wanna take it to the next level, I’ve got some ideas! A simple cup of coffee or tea is always a winner. But my favorite? Serve it with a big bowl of fresh berries. The tartness of the berries cuts through the sweetness of the cake perfectly. So yummy!
Storing Your Easter Bundt Cake with Coconut and Lemon
Okay, so you’ve got this gorgeous Easter Bundt Cake with Coconut and Lemon, and you wanna make sure it stays fresh, right? If it’s *unfrosted*, wrap it up tight and it’ll be good at room temp for a couple of days. But if it’s got that yummy cream cheese frosting, pop it in the fridge! It’ll last for about 3-5 days. Just let it come to room temp a bit before serving, okay?
Nutritional Information for Easter Bundt Cake with Coconut and Lemon
Okay, let’s talk numbers! Now, I gotta warn you, this Easter Bundt Cake with Coconut and Lemon is *delicious*, but it’s also a treat, right? So, here’s a little peek at the nutritional info, but keep in mind, it’s just an estimate! It really depends on the exact ingredients you use (different brands, slightly different amounts, you know how it goes!). Also, I’m not a nutritionist, so definitely don’t take this as gospel, okay?
A slice of this cake is gonna be around 450 calories. There’s about 40g of sugar, 200mg of sodium, and 25g of fat (15g saturated, 8g unsaturated, and 0g trans fat). You’ll also get about 55g of carbohydrates, 1g of fiber, 4g of protein, and 100mg of cholesterol. So, enjoy a slice, but maybe don’t eat the whole cake in one sitting! (Unless you *really* want to…I won’t judge!).
Easter Bundt Cake with Coconut and Lemon FAQs
Got questions about this amazing Easter Bundt Cake with Coconut and Lemon? Don’t worry, I’ve got answers! First up: Can you use *unsweetened* coconut? Sure, you can, but it won’t be quite as sweet, obviously! I personally love the extra sweetness the sweetened coconut brings. What about using a different kind of flour? I really recommend sticking with cake flour for that super tender crumb. But if you’re in a pinch, all-purpose can work, just don’t overmix!
Can I make this ahead of time? Absolutely! Bake the cake a day or two in advance, then frost it right before serving. That actually helps the flavors meld together even more! And finally, can I freeze this Easter Bundt Cake? Yep! Wrap it *really* well (like, double or triple wrap it!) and it’ll keep in the freezer for up to a month. Just thaw it completely before frosting.
Rate and Review This Easter Bundt Cake with Coconut and Lemon
Loved this Easter Bundt Cake? Let me know! Leave a comment below and give it a star rating! Your feedback helps other bakers, and I *love* hearing from you!
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Devastatingly Delicious Easter Bundt Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easter Bundt Cake combines coconut and lemon flavors for a festive dessert. Enjoy a moist, flavorful cake perfect for sharing with family and friends.
Ingredients
- 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
- 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
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened
- 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
Instructions
- Preheat oven to 350°F (177°C). Grease a 10- to 12-cup Bundt pan.
- Whisk cake flour, baking powder, baking soda, and salt in a bowl.
- Beat butter until creamy. Add sugar and lemon zest; beat until creamed. Add oil and combine. Add eggs one at a time, then sour cream and extracts. Beat until combined.
- Whisk lemon juice and milk. Add dry ingredients in 3 additions, alternating with lemon-milk mixture. Fold in coconut.
- Pour into Bundt pan and bake for 55–65 minutes. Cover with foil if browning too quickly.
- Cool cake for 2 hours in the pan, then invert onto a plate. Cool completely.
- Beat cream cheese and butter until smooth. Add confectioners’ sugar, lemon juice, and vanilla. Beat for 3 minutes. Add more lemon juice if needed.
- Frost the cake. Top with coconut. Fill the center with chocolate eggs. Serve or refrigerate.
- Cover and refrigerate leftovers for up to 5 days.
Notes
- Cool the cake completely before frosting.
- Adjust lemon juice in frosting to your preference.
- Store frosted cake in a cake carrier.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
