If you are searching for a dessert that perfectly blends zesty freshness with tropical sweetness and playful charm, this Easter Lemon Coconut Bundt Cake with Chocolate Eggs Recipe is your go-to treat. Bursting with bright lemon zest, fragrant coconut, and crowned with colorful chocolate eggs, it’s a stunning centerpiece that brings joy to every bite. Whether you’re celebrating a spring holiday or simply craving something vibrant and delicious, this cake delivers moisture, flavor, and a whimsical touch that makes every slice feel like a special occasion.
Ingredients You’ll Need
Each ingredient in this Easter Lemon Coconut Bundt Cake with Chocolate Eggs Recipe plays a vital role, from lending moistness and texture to infusing fragrant citrus and tropical notes. Getting the right balance here is what makes this cake truly irresistible.
- Cake flour (3 cups): Offers a tender crumb that’s perfect for a delicate Bundt cake.
- Baking powder (3 teaspoons): Ensures a lovely rise, keeping the cake light and airy.
- Baking soda (½ teaspoon): Works alongside baking powder to give an even, consistent texture.
- Salt (½ teaspoon): Enhances the overall flavor by balancing sweetness and citrus.
- Unsalted butter, softened (1 cup): Adds richness and a silky smooth crumb to the cake.
- Granulated sugar (1 ¾ cups): Sweetens perfectly without overpowering the lemony tang.
- Lemon zest (1 heaping tablespoon): Delivers fresh citrus aroma and a burst of flavor in every bite.
- Vegetable oil (½ cup): Keeps the cake moist and tender, complementing the butter.
- Large eggs (5): Provide structure and help blend all the flavors smoothly.
- Pure vanilla extract (2 teaspoons): Rounds out the flavor profile with warmth and depth.
- Coconut extract (1 teaspoon): Boosts the tropical coconut notes without being too heavy-handed.
- Full-fat sour cream or plain yogurt (½ cup): Adds tang and moisture for a perfectly soft texture.
- Whole milk (⅔ cup): Balances the batter’s consistency and enriches the flavor.
- Fresh lemon juice (¼ cup): Infuses bright citrus bite and tenderizes the crumb.
- Sweetened flaked/shredded coconut (1 cup): Provides chewy texture and enhances the coconut flavor throughout the cake.
- Full-fat cream cheese, softened (8 ounces): Creates a luscious, tangy frosting that’s both creamy and light.
- Unsalted butter, softened (¼ cup): Helps achieve the ideal frosting consistency and rich flavor.
- Confectioners’ sugar (2 cups): Sweetens the frosting without graininess.
- Fresh lemon juice (1-2 tablespoons): Gives the frosting a fresh citrus brightness that complements the cake.
- Pure vanilla extract (1 teaspoon): Enhances the sweetness and aroma of the frosting.
- Sweetened flaked/shredded coconut (1 ½ cups): For garnish, adding texture and a pretty snow-like finish.
- Candy-coated chocolate eggs (1-2 cups): The festive topping that makes this cake truly Easter-worthy and fun to serve.
How to Make Easter Lemon Coconut Bundt Cake with Chocolate Eggs Recipe
Step 1: Prepare Your Tools and Oven
Start by preheating your oven to 350°F (177°C) and greasing a 10-12 cup Bundt pan thoroughly. A well-greased pan ensures your cake will come out cleanly without sticking, preserving the beautiful shape.
Step 2: Mix the Dry Ingredients
Whisk together the cake flour, baking powder, baking soda, and salt in a large bowl. This step is crucial for evenly distributing the leavening agents, guaranteeing a consistent rise and soft texture in the final cake.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter, granulated sugar, and lemon zest until the mixture is light, creamy, and fluffy. This process incorporates air into the batter, creating that beloved tender crumb that every great Bundt cake has.
Step 4: Add Wet Ingredients
Mix in the vegetable oil, then add the eggs one at a time to ensure even mixing and structure. Next, blend in the sour cream, vanilla extract, and coconut extract to enrich the flavor and keep the batter smooth and well combined.
Step 5: Combine Liquids and Dry Ingredients Alternately
Whisk together fresh lemon juice and milk. Alternately add the dry ingredient mixture and the lemon-milk combination to the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender crumb. Fold in the shredded coconut carefully for delightful bursts of chewy coconut in every slice.
Step 6: Bake the Cake
Pour the batter evenly into the prepared Bundt pan and bake for 55-65 minutes, until the top is golden brown and a toothpick inserted comes out clean. Let the cake cool in the pan for 2 hours to set properly; then, invert it onto a serving platter and allow it to cool completely.
Step 7: Prepare the Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add confectioners’ sugar, fresh lemon juice, and vanilla extract, beating until fluffy. This tangy frosting perfectly balances the sweetness of the cake.
Step 8: Assemble and Decorate
Spread the cream cheese frosting evenly over the cooled cake. Generously sprinkle shredded coconut over the frosting to create a snowy effect. Finally, fill the center of the Bundt with colorful candy-coated chocolate eggs for a festive and delightful finish.
How to Serve Easter Lemon Coconut Bundt Cake with Chocolate Eggs Recipe
Garnishes
The bright contrast of white shredded coconut against the cream cheese frosting offers a charming, snowy look that complements the pastel-colored chocolate eggs. Adding a touch of lemon zest on top can enhance the citrus aroma, making each slice even more appetizing.
Side Dishes
Pair this cake with a light, fresh fruit salad featuring berries or tropical fruits like pineapple and mango. A cup of fragrant herbal tea or a sparkling citrus beverage creates a balanced, refreshing accompaniment that doesn’t overshadow the cake’s delicate flavors.
Creative Ways to Present
For an eye-catching Easter dessert table, place the Bundt cake on a pastel-colored cake stand surrounded by small nests of edible sugar grass or fresh spring flowers. You can also serve individual slices topped with a small spoonful of whipped cream and extra chocolate eggs for a playful, shareable treat.
Make Ahead and Storage
Storing Leftovers
This Bundt cake stays moist and flavorful when stored in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it tightly wrapped to prevent drying out, especially because of the cream cheese frosting.
Freezing
You can freeze this cake either frosted or unfrosted. Wrap the cake well in plastic wrap followed by foil to avoid freezer burn. When ready to enjoy, thaw it overnight in the refrigerator and allow it to come to room temperature before serving for the best texture and flavor.
Reheating
If you prefer a slightly warm slice, gently reheat portions in the microwave at 15-second intervals, taking care to avoid melting the chocolate eggs. Letting refrigerated cake sit out for about 30 minutes before eating makes it soft and delicious again without reheating.
FAQs
Can I substitute sour cream with yogurt?
Yes! Full-fat plain yogurt is a perfect substitute for sour cream here, offering similar moisture and tang that keep the cake tender without altering the flavor.
What if I don’t have coconut extract?
If coconut extract isn’t available, you can omit it or add extra shredded coconut to boost the coconut flavor naturally. The cake will still be wonderfully delicious with just vanilla.
Can I make this cake gluten-free?
To adapt this recipe for gluten-free baking, substitute the cake flour with a gluten-free all-purpose flour blend that includes xanthan gum for structure. Keep in mind texture might be slightly different but still tasty.
How long does the frosting keep?
The cream cheese frosting is best used within 3-4 days when stored in the refrigerator. Always cover it well to prevent it from drying out or absorbing other fridge odors.
Can I decorate with other Easter candies?
Absolutely! While candy-coated chocolate eggs are classic, feel free to experiment with pastel jelly beans, chocolate bunnies, or even fresh berries to personalize your cake’s festive look.
Final Thoughts
This Easter Lemon Coconut Bundt Cake with Chocolate Eggs Recipe is a delightful way to celebrate the season with a treat that’s bursting with flavor and joy. The balance of zesty lemon, tender coconut, and sugary chocolate eggs makes every bite a happy moment. I encourage you to give this recipe a try and watch it bring smiles and festive cheer to your table.
Print
Easter Lemon Coconut Bundt Cake with Chocolate Eggs Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Easter Cake combines zesty lemon flavors with creamy coconut and a rich cream cheese frosting, crowned with festive candy-coated chocolate eggs. Perfectly moist and tender, this Bundt cake is a festive centerpiece for any Easter celebration or springtime gathering.
Ingredients
Dry Ingredients
- 3 cups (360g) cake flour (spooned & leveled)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 1 heaping tablespoon lemon zest
- ½ cup (120ml) vegetable oil
- 5 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- ½ cup (120g) full-fat sour cream or plain yogurt, room temperature
- â…” cup (180ml) whole milk, room temperature
- ¼ cup (60ml) fresh lemon juice
- 1 cup (100g) sweetened flaked/shredded coconut
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Topping
- 1 ½ cups (150g) sweetened flaked/shredded coconut
- 1–2 cups candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10-12 cup Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: Using a mixer, cream the softened butter, granulated sugar, and lemon zest until the mixture becomes light and fluffy. Add the vegetable oil and mix well.
- Add Eggs and Extracts: Incorporate the eggs one at a time, beating well after each addition. Then add the sour cream, vanilla extract, and coconut extract, mixing until combined.
- Combine Wet and Dry Ingredients: In a separate bowl, whisk together the fresh lemon juice and whole milk. Alternately add the dry ingredient mixture and the lemon-milk mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Coconut: Gently fold in the sweetened shredded coconut to evenly distribute throughout the batter.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake in the preheated oven for 55 to 65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 2 hours to set properly. Then invert it onto a serving plate and let it cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, fresh lemon juice, and vanilla extract, beating until the frosting is thick and creamy.
- Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with sweetened shredded coconut, then fill the center hole of the Bundt cake with candy-coated chocolate eggs for a festive finish.
- Serve or Store: Serve the cake immediately or refrigerate. If refrigerated, allow the cake to sit at room temperature for 30 minutes before serving to soften the frosting.
Notes
- Make sure all refrigerated ingredients like eggs, sour cream, and milk are at room temperature to ensure a smooth batter and even baking.
- Do not overmix the batter once the liquid and dry ingredients are combined to avoid a dense cake texture.
- Use a toothpick to test doneness; if it comes out clean, the cake is ready.
- To save time, the cake can be baked a day ahead and frosted the following day.
- If you prefer a lighter frosting, reduce the amount of cream cheese or sugar slightly.
- The candy-coated eggs can be substituted with mini chocolate chips or fresh fruit for decoration.
