Lemon Coconut Nest Cake

This whimsical dessert will be the talk of your Easter table.

lemon-coconut-easter-bird-nest-cake
Photo by Hector Manuel Sanchez
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  • Serves 8-10
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    Nutritional Information

    Per Serving

    • Calories 970 calories
    • Fat 63 g
    • Sat Fat 43 g
    • Cholesterol 205 mg
    • Sodium 540 mg
    • Protein 16 g
    • Carbohydrate 92 g
    • Sugar 55 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 159 mg

Looking for a finale for your holiday meal that won’t wind up like Pinterest fail? This simple Bundt cake gets transformed into a springtime delight with a layer of citrusy cream cheese frosting, a flurry of coconut flakes, and clutch of candy eggs.

Ingredients

  1. Check Cake:
  2. Check 1 cup butter, room temperature, plus more for the pan
  3. Check cups all-purpose flour, plus more for the pan
  4. Check ½ teaspoon kosher salt
  5. Check 1 teaspoon baking soda
  6. Check 1 teaspoon baking powder
  7. Check cups granulated sugar
  8. Check 2 tablespoons lemon zest
  9. Check cup lemon juice
  10. Check 4 large eggs
  11. Check 1 cup plain, whole-milk, Greek yogurt
  12. Check Frosting:
  13. Check 12 ounces cream cheese, room temperature
  14. Check ¾ cup confectioners’ sugar
  15. Check cup plain, whole-milk Greek yogurt
  16. Check teaspoons lemon extract
  17. Check 2 cups finely shredded coconut flakes, unsweetened
  18. Check 1 cup large dried coconut flakes or chips, unsweetened
  19. Check 2 teaspoon sprinkles in spring colors (optional)
  20. Check 1 cup candy-coated chocolate eggs, such as Cadbury Mini Eggs

Directions

  1. Heat oven to 350° F. Butter and flour a 10-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
  5. Prepare the frosting: Using an electric mixer, beat the softened cream cheese, Greek yogurt, confectioners’ sugar and lemon extract until smooth.
  6. Frost the cooled cake, then press the finely shredded coconut into the sides and top of the frosting with your hands. Press the bigger coconut flakes on top. Garnish with sprinkles. Fill the hole in the middle with chocolate eggs before serving.