Easter is a wonderful time to gather with family and friends, and what better way to celebrate than with a delicious Easter Cake? This delightful cake is moist, flavorful, and decorated with fun toppings that everyone will love. Whether for brunch or dessert, this cake makes the perfect centerpiece for your holiday table.
Why Make This Recipe
Easter Cake is not just any dessert—it’s a special treat filled with bright flavors like lemon and coconut. This cake brings joy and sweetness to your celebrations. It’s easy to make, and you can involve your kids or family in the process, making it a fun activity. Plus, it’s a great way to use up any leftover Easter candy!
How to Make Easter Cake
Ingredients
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 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 or plain yogurt, 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 brick cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 2 cups confectioners sugar
- 1/2 tablespoon 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)
Directions
- Preheat your oven to 350°F and grease a 10 to 12 cup Bundt pan well.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this aside.
- In a large bowl, use a mixer to beat the softened butter until it’s smooth and creamy. Then, mix in the granulated sugar and lemon zest and beat for about 3-4 minutes.
- Add the vegetable oil and mix it in. With the mixer on low, add the eggs one at a time. Next, add the sour cream and vanilla and coconut extracts. Beat everything together on medium-high speed until well mixed.
- In another bowl, whisk the lemon juice and milk together. While mixing on low speed, add the dry ingredients in three parts, alternating with the lemon milk mixture. Make sure to mix after each addition until just combined. Don’t over mix; the batter should be thick and fluffy. Finally, fold in the shredded coconut.
- Pour the batter into the Bundt pan evenly and bake for 55-65 minutes until the edges turn golden brown.
- Let the cake cool for 2 hours in the pan on a cooling rack, then flip it onto a cake stand. Allow it to cool completely before decorating.
- For the frosting, beat the cream cheese and butter together in a large bowl until smooth. Slowly add the confectioners sugar, lemon juice, and vanilla while mixing on low speed. Increase to high speed and beat for about 3 minutes. If you want a thinner frosting, add more lemon juice. Taste and add a pinch of salt if needed.
- Frost your cooled Bundt cake with the cream cheese icing. Top it with shredded coconut and fill the center with candy-coated chocolate eggs. Serve it right away or save it for later.
- Store any leftover cake in the refrigerator for up to 5 days.
How to Serve Easter Cake
Serve your Easter Cake slice by slice to your family and friends! It pairs well with coffee or tea and is perfect for holiday brunches, picnics, or dessert after dinner. The combination of flavors and toppings will surely impress your guests!
How to Store Easter Cake
To keep your Easter Cake fresh, cover it tightly with plastic wrap or store it in an airtight container. Place it in the refrigerator, and enjoy it within five days. Make sure to let it sit at room temperature for a bit before serving to bring back its moistness.
Tips to Make Easter Cake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Avoid over mixing to ensure a fluffy texture.
- Experiment with different toppings if you have other candies around, like mini eggs or sprinkles.
Variation
Try adding different extracts or flavors, like almond or orange, for a unique twist. You could also mix in some chopped nuts or dried fruit for added texture in the cake!
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it in the fridge until you’re ready to frost and serve.
2. What can I use instead of coconut?
If you’re not a fan of coconut, you can simply leave it out or substitute it with more lemon zest for a burst of flavor!
3. Can I freeze the Easter Cake?
Absolutely! Wrap it tightly in plastic wrap and foil before freezing, and enjoy it within 2-3 months for best results. Make sure to frost it after thawing for the best texture.