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

Description

This delightful Easter Cake is a show-stopping dessert perfect for your holiday celebration! Featuring a moist and fluffy lemon coconut Bundt cake, topped with luscious lemon cream cheese frosting, sweet shredded coconut, and fun candy-coated chocolate eggs, this cake is a burst of springtime flavor in every bite. It’s easy to make, visually stunning, and perfect for sharing with family and friends.

Ingredients

Units Scale

Cake

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 to room temperature
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

Lemon Cream Cheese Frosting

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
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 eggs, such as Cadbury Mini Eggs

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Instructions

Preheat the oven
Preheat your oven to 350°F (177°C). Generously grease a 10- to 12-cup Bundt pan to prevent sticking.
Prepare dry ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside until needed.
Cream butter and sugar
In a large mixing bowl, use a hand or stand mixer to beat the butter on high speed until it’s smooth and creamy, about 1 minute. Add the granulated sugar and lemon zest, then cream the mixture on high speed for 3–4 minutes until light and fluffy.
Incorporate liquids and eggs
With the mixer running on medium speed, add the oil, followed by the eggs one at a time. Then add the sour cream, vanilla extract, and coconut extract. Mix until well combined, scraping the bowl as needed.
Combine wet and dry ingredients
In a small bowl, whisk together the lemon juice and whole milk. With the mixer running on low, alternate adding the dry ingredients in 3 additions with the lemon-milk mixture, beginning and ending with the dry ingredients. Mix until just combined—avoid overmixing! Fold in the coconut by hand. The batter will be thick and fluffy.
Bake the cake
Pour the batter evenly into the prepared Bundt pan and bake for 55–65 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil halfway through baking.
Cool the cake
Let the cake cool in the pan for 2 hours on a cooling rack. Once cooled, invert the cake onto a serving plate or cake stand. Allow it to cool completely before frosting.
Prepare the frosting
In a large mixing bowl, beat the softened cream cheese and butter on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar, 1 tablespoon of lemon juice, and vanilla extract. Increase to high speed and beat for 3 minutes. Add the remaining tablespoon of lemon juice, if desired, to thin the frosting slightly.
Decorate the cake
Use an icing spatula to frost the cooled Bundt cake. Top with flaked/shredded coconut and fill the center with candy-coated chocolate eggs. Serve immediately or refrigerate until ready to enjoy.
Store leftovers
Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Make-Ahead Tip: Bake the cake a day in advance. Once cooled, store it tightly covered and decorate before serving. The unfrosted cake can also be frozen for up to 3 months. Defrost overnight in the refrigerator and bring to room temperature before frosting.
Toasting Coconut: You can toast the shredded coconut for added flavor by spreading it on a baking sheet and baking at 300°F (150°C) for 6–8 minutes. Let cool completely before using.
Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature for the best texture and even mixing.
Frosting Alternative: A lemon buttercream frosting would work wonderfully as well—simply use half the recipe to match the Bundt cake size.

Nutrition

Serving Size: 1 slice (1/10 of the cake)
Calories: 470
Sugar: 36g
Sodium: 270mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg