Description
A moist and fluffy cake infused with lemon and coconut, perfect for Easter celebrations.
Ingredients
Scale
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 and 3/4 cups granulated sugar
- 1 heaping tablespoon lemon zest
- 1/2 cup vegetable oil
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup full-fat sour cream, at room temperature
- 2/3 cup whole milk, at room temperature
- 1/4 cup fresh lemon juice
- 1 cup sweetened flaked shredded coconut
- 8 ounces full-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioners sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups sweetened flaked shredded coconut (for topping)
- 1/2 cup candy-coated chocolate eggs (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a large mixing bowl, beat softened butter until smooth, then add granulated sugar and lemon zest, beat until fluffy.
- Add vegetable oil and mix. Then add eggs one at a time, mixing well after each addition. Add sour cream, vanilla, and coconut extract, and mix until combined.
- In a separate bowl, whisk together lemon juice and milk. Gradually add dry ingredients to the wet mixture, alternating with the lemon milk mixture. Gently fold in shredded coconut.
- Pour the batter into the prepared Bundt pan and bake for 55 to 65 minutes until golden brown and a toothpick comes out clean. Cool in the pan for 2 hours before inverting and cooling completely.
- Prepare the frosting by beating cream cheese and butter until smooth, then adding confectioners’ sugar, lemon juice, and vanilla extract until creamy.
- Once the cake has cooled, frost it generously and sprinkle with shredded coconut. Fill the center with candy-coated chocolate eggs.
Notes
For a fun twist, try adding berries or grated carrots in the batter. Additionally, consider different toppings like nuts or crushed cookies.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Easter, cake, dessert, lemon, coconut, celebration, festive