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Lemon Coconut Easter Cake

Lemon Coconut Easter Cake

Total Time 45 minutes
Author Parenting Chaos

Ingredients

  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs at room temperature
  • 1 cup buttermilk
  • 1/2 cup softened unsalted butter
  • 1/2 cup margarine
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup lemon-lime soda
  • 1 teaspoon vanilla extract
  • 1 can Condensed Milk
  • Macadamia Nuts as desired
  • Coconuts as desired
  • Easter M&M’s as desired

Instructions

  1. Preheat over to 350 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. Add eggs, buttermilk, butter, margarine, lemon zest and lemon juice to flour mixture.
  4. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. If using a hand-held mixer, beat on high speed for 2 minutes. If using a stand mixer, beat on high for 1 minute.
  5. Add lemon-lime soda, macadamian nuts, and vanilla.
  6. Blend everything together and pour into pan.
  7. Bake the cake for about 15 minutes. The edges of the cake should appear cooked while the center is still fairly gooey.
  8. Remove the cake from the oven, evenly spread the condensed milk across the top of the cake, and add as much coconut as desired. I personally add about two generous handfuls.
  9. Return the cake to the oven and bake for another 5-10 minutes.
  10. Once the cake is well cooked (will be firm and not jiggly) remove it from the oven and cover with a couple of handfuls of M&M's.
  11. Allow to cool and serve

Recipe Notes

You can skip making this cake from scratch and replace with a box cake if desired. Follow the box as directed and add condensed milk, coconut, macadamia nuts, and M&M's