Can I make this cake without coconut?

Absolutely! You can omit both the coconut extract and shredded coconut without affecting the cake's structure. Consider replacing the coconut extract with additional vanilla or almond extract for an equally delicious flavor profile.

My Bundt pan is smaller than 10-12 cups. Can I still use this recipe?

If your Bundt pan is smaller, fill it only about 2/3 full to prevent overflow. Use any remaining batter for a few cupcakes, which will bake in about 18-22 minutes. Always check for doneness with a toothpick test rather than relying solely on timing.

Can I prepare the frosting in advance?

Yes, the lemon cream cheese frosting can be made up to 2 days ahead. Store it covered in the refrigerator, then let it soften slightly at room temperature before frosting the cake. You may need to beat it briefly to restore its fluffy texture.

My cake cracked during baking. What went wrong?

Cracks typically form when the outside of the cake cooks and sets before the inside has finished rising. This can happen if your oven temperature is too high or the cake is placed too close to the top heating element. Next time, position your rack in the middle of the oven and consider reducing the temperature by 25°F and baking a bit longer.

Easter Bundt Cake Recipe

This Easter Bundt Cake is a true celebration of spring! With its moist, tender crumb infused with lemon and coconut flavors, topped with creamy lemon frosting and festive decorations, this showstopper will become the centerpiece of your Easter gathering. The cake strikes the perfect balance between sweet and tangy, with a texture that’s both light and indulgent. Best of all, despite its impressive appearance, this recipe is surprisingly straightforward to make!

Why You’ll Love This Recipe

Spectacular Presentation: The combination of the elegant Bundt shape, swirls of lemon cream cheese frosting, coconut “nest,” and colorful candy eggs creates a dessert that’s truly Instagram-worthy.
Perfect Flavor Balance: The cake features a magical harmony of lemon brightness, subtle coconut, and rich vanilla notes that complement each other beautifully without any single flavor overwhelming.
Make-Ahead Friendly: This cake actually tastes even better the day after baking, making it perfect for busy holiday preparations when you need to work ahead.
Crowd-Pleaser: The familiar, comforting flavors appeal to both kids and adults, while the festive decoration brings joy to everyone at the table.

Ingredients You’ll Need

Cake Flour: Creates a tender, delicate crumb that’s lighter than all-purpose flour. The difference is noticeable in the final texture!
Baking Powder & Baking Soda: The perfect leavening combination that gives this cake its impressive rise and airy texture.
Butter: Provides richness and that irreplaceable buttery flavor that makes this cake so special.
Granulated Sugar: Sweetens the cake while helping to create that perfect crumb structure.
Lemon Zest: The essential oils in the zest infuse the entire cake with bright lemon flavor that perfectly captures the essence of spring.
Vegetable Oil: Works alongside butter to keep the cake incredibly moist, even days after baking.
Eggs: Add structure, richness, and help bind everything together.
Vanilla & Coconut Extracts: These flavorings create the signature taste that makes this cake memorable.
Sour Cream: The secret ingredient that ensures your cake stays incredibly moist while adding a subtle tang.
Milk & Lemon Juice: The combination creates a buttermilk-like mixture that tenderizes the cake crumb.
Shredded Coconut: Adds wonderful texture and complements the coconut extract for a tropical note.
Cream Cheese: Forms the base of our tangy, creamy frosting that pairs perfectly with the lemon cake.
Confectioners’ Sugar: Sweetens and thickens the frosting to the perfect spreading consistency.
Candy-Coated Chocolate Eggs: The festive finishing touch that transforms this cake into an Easter celebration.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Flavor Combinations

Transform this Easter cake by trying these delicious flavor swaps:

Replace lemon with orange zest and juice for a different citrus profile
Add 1/2 cup of finely chopped toasted nuts for texture
Fold in 1 cup of fresh berries for bursts of fruit flavor
Incorporate a handful of white chocolate chips for sweet surprise pockets

Decoration Alternatives

Make the cake your own with these decorating ideas:

Use pastel-colored shredded coconut (tint with food coloring)
Top with fresh berries instead of candy eggs
Create a chocolate drizzle instead of frosting
Add edible flowers for a natural spring touch

Dietary Adaptations

Need to accommodate different dietary needs?

For dairy sensitivities, use plant-based butter, milk alternatives, and dairy-free yogurt
Try a gluten-free flour blend specifically formulated for cake baking
Reduce sugar by 1/4 cup in the cake for a less sweet version

How to Make Easter Bundt Cake

Step 1: Prepare Your Equipment and Ingredients

Preheat your oven to 350°F. Take your time generously greasing the Bundt pan, getting into all the nooks and crannies. Having your ingredients at room temperature is crucial for a perfectly mixed batter!

Step 2: Mix the Dry Ingredients

Whisk the cake flour, baking powder, baking soda, and salt together until well combined. This even distribution ensures consistent texture throughout your cake.

Step 3: Cream Butter, Sugar, and Zest

Beat the butter until smooth, then add the sugar and lemon zest. Don’t skimp on the creaming time! Those 3-4 minutes of beating incorporate air that helps your cake rise beautifully.

Step 4: Add Wet Ingredients

Mix in the oil, then add eggs one at a time, allowing each to incorporate fully. Follow with sour cream and extracts, mixing until just combined for a tender crumb.

Step 5: Alternate Dry Ingredients and Milk Mixture

Add the dry ingredients in three parts, alternating with the lemon-milk mixture. This method prevents overmixing while ensuring everything blends properly. Fold in the coconut with a light hand.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and bake for 55-65 minutes. The cake is done when the edges turn golden brown and a toothpick inserted comes out clean or with a few moist crumbs.

Step 7: Cool Completely

Allow the cake to cool in the pan for a full 2 hours before inverting it onto your serving plate. Patience here prevents your cake from breaking!

Step 8: Make the Frosting

Beat cream cheese and butter until perfectly smooth, then add powdered sugar, lemon juice, and vanilla extract. Whip until light and fluffy, adjusting thickness with extra lemon juice if needed.

Step 9: Decorate Your Easter Masterpiece

Frost the cooled cake, then cover with shredded coconut to create a “nest” effect. Fill the center hole with colorful candy eggs for that perfect Easter touch.

Pro Tips for Making the Recipe

Room Temperature Ingredients: This isn’t just a suggestion—it’s crucial for proper mixing and texture. Set ingredients out at least an hour before starting.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, resulting in a tougher cake.
Know Your Oven: Ovens often run hot or cool. Use an oven thermometer for accuracy, and start checking for doneness about 5 minutes before the suggested baking time.
Proper Greasing: Use a baking spray with flour, or butter and flour every crevice of your Bundt pan. Nothing ruins a beautiful cake like having it stick!
Cooling Time: The full cooling period is non-negotiable. A warm cake will fall apart when removed from the pan and melt your frosting.

How to Serve

This Easter Bundt cake truly shines as the centerpiece of your holiday dessert table! Here are some delightful serving suggestions:

Beverage Pairings

Serve with hot tea, coffee, or even a glass of prosecco for adults. The bright lemon notes in the cake pair wonderfully with Earl Grey tea or a citrusy spring cocktail.

Accompaniments

A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream transforms each slice into an even more indulgent treat.

Presentation Ideas

For a stunning presentation, place the finished cake on a cake stand decorated with fresh spring flowers around the base, or surround it with additional candy eggs and fresh berries.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container or cake carrier in the refrigerator for up to 5 days. The flavors actually develop and improve after the first day!

Freezing

This cake freezes beautifully before frosting. Wrap the completely cooled unfrosted cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and decorating.

Reheating

For the best texture and flavor, allow refrigerated slices to come to room temperature for about 30 minutes before serving. If you prefer a warm slice, microwave for just 10-15 seconds—any longer will melt the frosting.

FAQs

Can I make this cake without coconut?

Absolutely! You can omit both the coconut extract and shredded coconut without affecting the cake’s structure. Consider replacing the coconut extract with additional vanilla or almond extract for an equally delicious flavor profile.
My Bundt pan is smaller than 10-12 cups. Can I still use this recipe?

If your Bundt pan is smaller, fill it only about 2/3 full to prevent overflow. Use any remaining batter for a few cupcakes, which will bake in about 18-22 minutes. Always check for doneness with a toothpick test rather than relying solely on timing.
Can I prepare the frosting in advance?

Yes, the lemon cream cheese frosting can be made up to 2 days ahead. Store it covered in the refrigerator, then let it soften slightly at room temperature before frosting the cake. You may need to beat it briefly to restore its fluffy texture.
My cake cracked during baking. What went wrong?

Cracks typically form when the outside of the cake cooks and sets before the inside has finished rising. This can happen if your oven temperature is too high or the cake is placed too close to the top heating element. Next time, position your rack in the middle of the oven and consider reducing the temperature by 25°F and baking a bit longer.

Final Thoughts

This Easter Bundt Cake brings together all the joyful flavors of spring in one spectacular dessert. The marriage of lemon brightness and coconut sweetness creates something truly special that’s worthy of your holiday celebration. While it looks like you spent hours crafting it, the straightforward process makes it accessible even to novice bakers. Whether for your Easter gathering or any springtime celebration, this cake delivers both impressive presentation and incredible flavor that will have everyone asking for seconds. Go ahead and give it a try—creating beautiful food traditions is what holidays are all about!