Easter Cake
Ingredients
The Cake
-
3
cups
cake flour
-
3
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
unsalted butter
-
1¾
cups
granulated sugar
-
1
heaping tablespoon
lemon zest
-
½
cup
vegetable oil
-
5
large
eggs
-
2
teaspoons
pure vanilla extract
-
1
teaspoon
coconut extract
-
½
cup
full-fat sour cream
-
⅔
cup
whole milk
-
¼
cup
fresh lemon juice
-
1
cup
sweetened flaked coconut
Lemon Cream Cheese Frosting
-
8
ounces
full-fat brick cream cheese
-
¼
cup
unsalted butter
-
2
cups
confectioners’ sugar
-
1-2
tablespoons
fresh lemon juice
-
1
teaspoon
pure vanilla extract
For Topping
-
1½
cups
sweetened flaked coconut
-
1-2
cups
candy-coated chocolate eggs
Instructions
- Preheat the oven to 350°F (177°C) and grease a Bundt pan.
- Whisk together the cake flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, beat the butter until creamy, then add sugar and lemon zest and cream together.
- Mix in the vegetable oil, then add eggs one at a time, followed by sour cream, vanilla, and coconut extracts.
- Combine lemon juice and milk, then alternate adding dry ingredients and lemon mixture to the batter.
- Fold in the shredded coconut, pour the batter into the Bundt pan, and bake for 55-65 minutes.
- Cool the cake in the pan for 2 hours, then invert onto a stand to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then add confectioners’ sugar, lemon juice, and vanilla.
- Frost the cooled cake, top with shredded coconut, and fill the center with candy-coated chocolate eggs.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
80mg
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