Easter nest {lemon + coconut} bundt cake

Easter bundt (4)Geez, the recipe names around here just keep on growing 😉

This deceptively simple and appropriately Easter-themed cake comes from Sally’s Baking Addiction. I was cruising through Pinterest last weekend and wondering what to bake, saw this, and thought ‘I’m not even going to try and come up with something new, I’m just going to make that‘. Easter bundt (1)I’m a bundt novice, for sure, and the past few have sadly ended in disaster. They’ve all tasted good but half of them have stayed in the tin. Case in point: I most recently made a lime and zucchini one for one of my workmate’s last days, which looked more like a pile of green crumbs and white icing than a cake – and that was before the bus journey. Easter bundt (7)Easter bundt (5)So, I scienced the hell out of this one, by which I mean I spent an inordinate amount of time cutting curved shapes out of greaseproof paper to line the tin with. I’m pleased to say that they worked, but it’s not an exercise I want to repeat in a hurry. Bundt pros, please share your secrets! Easter bundt (6)Easter bundt (8)Easter bundt (9)As Sally notes in her recipe, this recipe is all about the decoration so you can make any type of bundt you please – carrot, chocolate, vanilla… – as long as it matches up with the coconut because you end up using a lot of it. Easter bundt (2)

Easter nest lemon and coconut bundt cake

  • Servings: 12
  • Difficulty: not too tricky
  • Print

Ingredients

Lemon bundt cake:
  • 343g plain flour
  • 30g cornflour
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp bicarb. soda
  • 230g soft, unsalted butter
  • 400g caster sugar
  • 4 eggs {room temp.}
  • 2 tsp vanilla extract
  • the zest of 4 lemons
  • the juice of 2 lemons
  • 240ml buttermilk {room temp.}
Decoration:
  • 150g soft, unsalted butter
  • 535g icing sugar
  • the juice of 2 lemons
  • 140g desiccated coconut
  • chocolate mini eggs or other Easter-themed sweets

Method

Preheat your oven to 180*C {fan-forced} and grease your bundt tin liberally with butter or non-stick cooking spray; if you’re concerned enough, use strips of greaseproof paper to line the curves of the tin, although it’s worth bearing in mind that the top of the cake will be covered in icing and coconut, which will hide a lot of breakage if it happens {hindsight is a wonderful thing}.

Sieve together the dry ingredients: the flour, baking powder, bicarb soda, salt and cornflour, and set aside.

Beat the butter until pale, then beat again with the sugar for a couple of minutes.  Add the eggs one by one and beat, followed by the vanilla.

Scrape down the sides of the bowl and mix in the lemon zest and juice, using a spatula.

Add about a third of the dry ingredients and fold through, followed by about half of the buttermilk. Repeat dry ingredients-buttermilk-dry ingredients, mixing until just combined each time.

Pour the cake mix into the tin and bake for around 50 minutes; if the top starts to burn, cover it with foil. Bake until a skewer comes out clean and then leave to cool in the tin for 10 minutes, before turning out.


Toast the coconut by setting your oven at 140*C, spreading it out on a layer of greaseproof or a silicone mat, and baking for around 10 minutes. If you’d like it to be evenly brown, make sure to stir it occasionally.

To make the icing, beat the butter until pale, and then add the icing sugar little-by-little. You may not need all of it, depending on your tastes. Use the lemon juice to thin the icing out and beat until it is pale and fluffy.

Spread the icing on top of the cooled cake and top with the coconut. Fill the centre with mini eggs and other decorations, if desired.

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