Lemon Coconut Nest Cake


This whimsical treat will be the talk of the dessert table.

Lemon Coconut Bird's Nest Cake
Photo: Hector Manuel Sanchez
Hands On Time:
25 mins
Total Time:
1 hrs 30 mins
8 to 10 serves -

As you plan your recipes for Easter brunch, don't forget dessert! This lemon coconut nest cake is as adorable as it is delicious. You can fill the hole in the cake's middle with store-bought chocolate eggs or make your own coconut Easter eggs.


  • Cake:

  • 1 cup butter, room temperature, plus more for the pan

  • 2 ½ cups all-purpose flour, plus more for the pan

  • ½ teaspoon kosher salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 ¼ cups granulated sugar

  • 2 tablespoons lemon zest

  • cup lemon juice

  • 4 large eggs

  • 1 cup plain, whole-milk, Greek yogurt

  • Frosting:

  • 12 ounces cream cheese, room temperature

  • ¾ cup confectioners’ sugar

  • cup plain, whole-milk Greek yogurt

  • 1 ½ teaspoons lemon extract

  • 2 cups finely shredded coconut flakes, unsweetened

  • 1 cup large dried coconut flakes or chips, unsweetened

  • 2 teaspoon sprinkles in spring colors (optional)

  • 1 cup candy-coated chocolate eggs, such as Cadbury Mini Eggs


  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.

Nutrition Facts (per serving)

970 Calories
63g Fat
92g Carbs
16g Protein
Nutrition Facts
Calories 970
% Daily Value *
Total Fat 63g 81%
Saturated Fat 43g 215%
Cholesterol 205mg 68%
Sodium 540mg 23%
Total Carbohydrate 92g 33%
Total Sugars 55g
Protein 16g
Calcium 159mg 12%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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