Easter Cake Recipe
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Sally's Baking Addiction · by Sally★ 4.7

Easter Cake Recipe

NUTRITION · PER SERVING240M COOK
CAL 54%·PRO 21%
CARBS 120G45% OF CAL
2G FIBER0G ADDED0G INTRINSIC31G OTHER88G TOTAL SUGAR
FAT 65G54% OF CAL
37G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lemon coconut Bundt cake topped with cream cheese frosting, coconut, and chocolate eggs. Sweet and citrusy with tropical notes, perfect for Easter celebrations and spring gatherings.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 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
  • 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
  • 1 and 1/2 cups (150g) sweetened flaked/shredded coconut*
  • 1–2 cups candy-coated chocolate eggs, such as Cadbury Mini Eggs
PREP
35M
SODIUM
401MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.