By Jackie Alpers for Real Simple©
Yield: 8 to 10 Servings
- 1 cup butter, room temperature, plus more for the pan
- 2½cups all-purpose flour, plus more for the pan
- ½teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ cups granulated sugar
- 2 tablespoons lemon zest
- ⅓ cup lemon juice
- 4 large eggs
- 1 cup plain, whole-milk, Greek yogurt
- 12 ounces cream cheese, room temperature
- ¾ cup confectioners’ sugar
- ⅓ cup plain, whole-milk Greek yogurt
- 1½ teaspoons lemon extract
- 2c ups 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
- 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.
- 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.
- 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).
- 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.
- Prepare the frosting: Using an electric mixer, beat the softened cream cheese, Greek yogurt, confectioners’ sugar and lemon extract until smooth.
- 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.