Lemon Coconut Nest Cake

Jackie Alpers
Get the recipe for Lemon Coconut Nest Cake.

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

Ingredients

  • Cake:

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

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

  • ½ teaspoon kosher salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1ÂĽ 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

  • Âľ cup confectioners’ sugar

  • ? cup plain, whole-milk Greek yogurt

  • 1½ 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

Nutrition

Calories 970

Fat 63g

Sat Fat 43g

Cholesterol 205mg

Sodium 540mg

Protein 16g

Carbohydrate 92g

Sugar 55g

Fiber 5g

Iron 3mg

Calcium 159mg

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.

Yields: Serves 8-10

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