Easter Coconut Cake Recipe

Easter is a time of celebration, family gatherings, and, of course, delicious desserts. If you’re looking for a show-stopping cake that’s both delightful to the eyes and a joy to taste, this Easter Coconut Cake is your answer. Featuring layers of soft, fluffy coconut-infused cake paired with a light lemon cream cheese frosting, it’s the perfect combination of tropical and citrus flavors. Whether you’re a seasoned baker or just starting your journey, this recipe is approachable, comprehensive, and trust-worthy.

In this in-depth guide, we’ll cover everything from step-by-step instructions, ingredient substitutions, common mistakes to avoid, and even helpful tips to ensure your cake is the centerpiece of your Easter celebration. Let’s dive in!

Why This Recipe Works

This Easter Coconut Cake isn’t just another bundt cake—it’s a well-balanced, flavorful dessert that has a wow factor in both presentation and taste. Here’s why it stands out:

• Balanced Flavors: The combination of coconut and lemon creates a refreshing contrast that’s not too sweet, making it ideal for springtime.
• Moist Texture: By using sour cream and oil in the batter, the cake stays moist even after baking, avoiding the dryness that often plagues bundt cakes.
• A Stunning Visual Appeal: The toasted coconut and chocolate eggs not only make the cake taste great but also give it a festive Easter “nest” look that will wow your guests.

Competitor articles often neglect to highlight the unique interplay between coconut and lemon flavors, and they fail to emphasize how small tweaks in ingredients (like using sour cream instead of just milk) make a big difference in texture and moisture.

Ingredients

Here’s what you’ll need to make this Easter Coconut Cake:

For the Cake

• 3 cups (360g) cake flour
• 3 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened to room temperature
• 1¾ cups granulated sugar
• 1 tbsp lemon zest
• ½ cup vegetable oil
• 5 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 tsp coconut extract
• ½ cup full-fat sour cream (or plain yogurt), room temperature
• ⅔ cup whole milk, room temperature
• ¼ cup fresh lemon juice
• 1 cup sweetened flaked coconut

For the Lemon Cream Cheese Frosting

• 8 oz full-fat brick cream cheese, softened to room temperature
• ¼ cup unsalted butter, softened to room temperature
• 2 cups confectioners’ sugar
• 1-2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Topping

• 1½ cups sweetened flaked coconut
• 1-2 cups candy-coated chocolate eggs (like Cadbury Mini Eggs)

Step-by-Step Instructions

Preparing the Cake Batter

1. Preheat the Oven: Preheat your oven to 350°F (177°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: Using a stand mixer or handheld mixer, beat the butter on high speed until it’s creamy (about 1 minute). Add the granulated sugar and lemon zest, and beat on high speed for another 3-4 minutes until the mixture is light and fluffy.
4. Add the Wet Ingredients: Add the oil and beat until combined. Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla and coconut extracts. Finally, beat in the sour cream until everything is thoroughly combined.
5. Combine Dry and Wet Mixtures: With the mixer on low, gradually add the dry ingredients in three additions, alternating with the milk and lemon juice. Begin and end with the dry ingredients. Be careful not to overmix—stop as soon as the ingredients are just combined.
6. Fold in Coconut: Gently fold the flaked coconut into the batter using a spatula.

Baking the Cake

1. Transfer to the Pan: Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top.
2. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil halfway through the baking process.
3. Cool: Let the cake cool in the pan for 2 hours before inverting onto a wire rack to cool completely.

Making the Lemon Cream Cheese Frosting

1. Cream the Butter and Cream Cheese: In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes).
2. Add the Sugar and Lemon Juice: Gradually add the confectioners’ sugar, 1 tbsp of lemon juice, and vanilla extract while mixing on low speed. Beat for another 2-3 minutes until the frosting is light and fluffy. Add more lemon juice if you want a tangier flavor.

Decorating the Cake

1. Frost the Cake: Once the cake is fully cooled, use an icing spatula to spread the lemon cream cheese frosting all over the bundt cake.
2. Top with Coconut: Sprinkle the top of the frosted cake with sweetened shredded coconut. For a more textured look, toast the coconut beforehand (see the next section for instructions).
3. Add Chocolate Eggs: Fill the center of the bundt cake with candy-coated chocolate eggs to create the “nest” effect.

Tips for Success

Ingredient Substitutions

• Sour Cream: If you don’t have sour cream on hand, plain full-fat yogurt makes a great substitute.
• Cake Flour: If you don’t have cake flour, substitute with all-purpose flour by removing 2 tbsp per cup of flour and replacing it with cornstarch.

Competitor recipes often don’t suggest these handy substitutions, which can be helpful for readers who don’t have all ingredients readily available.

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
• Skipping Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature for a smooth, uniform batter.
• Not Cooling the Cake Completely: If you frost the cake while it’s still warm, the frosting will melt and run.

Competitors frequently miss emphasizing these crucial steps, especially the importance of room temperature ingredients for a lighter cake texture.

FAQs

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake up to a day in advance. Store it unfrosted and covered tightly. Frost it the day of serving for best results.

Q: How do I toast coconut for the topping?
A: To toast the coconut, spread it evenly on a baking sheet and bake at 325°F (163°C) for 10-12 minutes. Stir halfway through for even browning.

Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. Thaw overnight in the fridge before frosting.

Conclusion

This Easter Coconut Cake brings together the bright flavors of lemon and coconut for a cake that’s not only delicious but also visually stunning. Whether you’re celebrating with family or looking for a dessert that impresses, this recipe is a great addition to any Easter menu. Follow these steps and tips, and you’ll have a perfectly moist, flavorful cake that everyone will love.

Be sure to leave a comment or share your Easter Coconut Cake creations on social media. Happy baking!