Lemon Coconut Easter Bundt Cake
An incredibly moist and bright Lemon Coconut Bundt Cake, featuring a tender crumb from cake flour and a tangy lemon cream cheese frosting. The center is filled with chocolate eggs for a festive Easter nest look.
Ingredients
3 cups (360g) cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
1 tablespoon lemon zest
1/2 cup (120ml) vegetable oil
5 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/2 cup (120g) full-fat sour cream
2/3 cup (180ml) whole milk
1/4 cup (60ml) fresh lemon juice
1 cup (100g) sweetened shredded coconut
8 oz (226g) brick cream cheese, softened
1/4 cup (56g) unsalted butter, softened
2 cups (240g) confectioners sugar
1-2 tablespoons fresh lemon juice
1.5 cups shredded coconut for topping
1-2 cups candy-coated chocolate eggs
Instructions
1. Preheat oven to 350°F (177°C) and grease a 10-12 cup Bundt pan thoroughly.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat butter on high for 1 minute. Add sugar and zest, then beat for 3 minutes until light.
4. Mix in oil. Add eggs one at a time, followed by extracts and sour cream.
5. Combine lemon juice and milk. Alternate adding dry ingredients and milk mixture to the batter in 3 additions.
6. Fold in 1 cup of coconut. Pour into pan and bake for 55-65 minutes.
7. Cool in pan for 2 hours before inverting. Cool completely.
8. Beat frosting ingredients until smooth. Frost cake, top with coconut, and fill the center with candy eggs.
Notes
Use cake flour for the best texture.
Ensure all dairy and eggs are at room temperature for a smooth emulsion.
Store leftovers in the refrigerator for up to 5 days.
Find it online: https://pinchofwarmthbakes.com/lemon-coconut-easter-bundt-cake/