Easter Cake Recipe

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Beautiful springtime nest cake is easy for cake decorating beginners. Add candy-coated chocolate eggs, lemon cream cheese frosting, and fluffy sweetened coconut to the lemon coconut Bundt cake!

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Ingredient

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– Cake – 3 cups (360g) cake flour  – 3 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 cup (16 Tbsp; 226g) unsalted butter – 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 – 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 – 1/4 cup (4 Tbsp; 56g) unsalted butter – 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 egg

Ingredient

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Preheat oven to 350°F (177°C). Grease a 10- to 12-cup Bundt pan thickly. Bake the cake: Mix cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside. 

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Step 1

Instructions

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Beat the butter on high speed in a large bowl with a handheld or stand mixer with a paddle attachment for 1 minute until smooth and creamy.  

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Step 2

Beat the granulated sugar and lemon zest for 3–4 minutes on high speed to cream. If necessary, scrape the bowl sides and bottom. Stir in oil on medium speed.  

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Step 3

Add the eggs one at a time to the mixer on low speed, then the sour cream, vanilla, and coconut extracts. Medium-high speed beat till combined. If necessary, scrape the bowl sides and bottom. 

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Step 4

Mix lemon juice and milk. With the mixer on low speed, add the dry ingredients in three additions, alternating with the lemon-milk combination and mixing until just combined. Do not overmix. Thick, airy batter. Mix in coconut. 

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Step 5

Spread batter evenly in Bundt pan and bake for 55–65 minutes until golden brown. If the top is browning too soon, loosely cover with aluminium foil halfway through baking. 

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Step 6

Make frosting: Beat cream cheese and butter on medium speed in a large bowl for 2 minutes using a handheld or stand mixer with a whisk or paddle attachment.  

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Step 7

While mixing on low, add confectioners' sugar, 1 tablespoon lemon juice, and vanilla essence. Beat for 3 minutes at high speed. If needed, add 1 tablespoon additional lemon juice to thin. Taste. Pinch salt if preferred. 

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Step 8

Ice the chilled Bundt cake using a spatula or knife. Add sweetened flaked/shredded coconut. Candy-coated chocolate eggs should fill the cake's centre hole. Serve immediately or refrigerate up to 24 hours.  

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Step 9

Let the cake soften at room temperature for 30 minutes before serving if it has been refrigerated for more than an hour. Keep leftover cake tightly covered in the fridge for 5 days. I keep iced cakes in cake carriers. 

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Step 10

Also see

Easter Egg Peanut Butter Candies Recipe 

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