Sweet Delight Easter Cake Recipe
Even cake decorating novices may handle this lovely springtime nest cake. Add fluffy sweetened coconut, candy-coated chocolate eggs, and creamy lemon cream cheese frosting to the top of the lemon-coconut Bundt cake!
Print
Pin
Calories: 290kcal
Servings: 10
Equipment
- Baking Pans
- Spatula
- Oven
Ingredients
- 3 cups (360g) cake flour (spooned & leveled)*
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 1 tbsp lemon zest
- ½ cup vegetable oil
- 5 large eggs
- 2 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup full-fat sour cream or plain yogurt
- ⅔ cup whole milk, at room temperature
- ¼ cup fresh lemon juice
- 1 cup sweetened flaked/shredded coconut
Lemon Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese
- ¼ cup unsalted butter
- 2 cups confectioners’ sugar
- 1-2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
Instructions
- Set your oven to 350°F (177°C). Grease a 10- to 12-cup Bundt pan generously.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use a handheld or stand mixer on high to beat butter until smooth (about 1 min).
- Add granulated sugar and lemon zest, beat on high for 3–4 mins until creamy. Mix in oil, then add eggs one at a time.
- Add sour cream, vanilla, and coconut extracts. Beat on medium-high speed until well combined.
- Whisk lemon juice and milk together. With the mixer on low, add dry ingredients in 3 parts, alternating with the lemon-milk mix.
- Mix until just combined—avoid over-mixing. The batter should be thick and fluffy.Gently fold in the coconut.
- Spoon or pour the batter evenly into the Bundt pan. Bake for 55–65 mins or until edges are golden brown.
- If the top browns too quickly, cover loosely with aluminum foil halfway through.
- Let the cake cool in the pan on a rack for 2 hours. Invert onto a cake stand or serving plate. Cool completely before moving on.
- With a handheld or stand mixer, beat cream cheese and butter until smooth (about 2 mins).
- Add confectioners’ sugar, 1 Tablespoon lemon juice, and vanilla extract on low speed.
- Add 1 more Tablespoon lemon juice if you prefer a thinner consistency. Taste and add a pinch of salt if desired.
- Frost the cooled Bundt cake with an icing spatula or knife. Top with sweetened coconut.
- Fill the center hole with candy-coated chocolate eggs. Serve immediately or refrigerate for up to 24 hours.
- If refrigerated for more than an hour, let it sit at room temperature for about 30 mins before serving to soften.
- Tightly cover any leftover cake. Store in the refrigerator for up to 5 days, preferably in a cake carrier for freshness.
Nutrition
Calories: 290kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 188mg | Potassium: 23mg | Fiber: 2g | Sugar: 19g | Calcium: 10mg | Iron: 0.5mg