Ingredients
Cake
– 3 cups (360g) cake flour (spooned & leveled)
– 3 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (226g) unsalted butter, softened
– 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
– 2/3 cup (180ml) whole milk, at room temperature
– 1/4 cup (60ml) fresh lemon juice
– 1 cup (100g) sweetened flaked coconut
Lemon Cream Cheese Frosting
– 8 ounces (226g) full-fat cream cheese, softened
– 1/4 cup (56g) unsalted butter, softened
– 2 cups (240g) confectioners’ sugar
– 1–2 Tablespoons (15–30ml) fresh lemon juice
– 1 teaspoon pure vanilla extract
For Topping
– 1 and 1/2 cups (150g) sweetened flaked coconut
– 1–2 cups candy-coated chocolate eggs
Instructions
1. Preheat oven to 350°F (177°C) and grease a Bundt pan.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter until creamy, then add sugar and lemon zest.
4. Mix in oil, eggs, sour cream, vanilla, and coconut extracts.
5. Alternate adding dry ingredients and lemon-milk mixture until just combined.
6. Fold in coconut, pour into the pan, and bake for 55–65 minutes.
7. Cool for 2 hours, then invert onto a plate and cool completely.
8. For frosting, beat cream cheese and butter, then add sugar, lemon juice, and vanilla.
9. Frost the cooled cake, top with coconut, and fill with chocolate eggs.
PREP TIME & NUTRITION:
Prep Time: 35 minutes, Cook Time: 1 hour, Total Time: 4 hours (includes cooling)
Servings: 10-12, Calories: Approx. 400 per slice, Net Carbs: 45g, Fats: 22g, Protein: 5g