Lemon Strawberry Coconut Easter Cake

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

1h 15m - 1h 20m

Yield:

1 10-inch Bundt pan

This tender, moist pound cake boasts the winning sweet/tart combo of lemon and strawberry. Drizzled with a lemon glaze and topped with shredded coconut and Easter candy, this holiday themed dessert is sure to please every bunny.

Rate it yourself

Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

Lemon Strawberry Pound Cake

1 1/2 cups (3 sticks) unsalted butter, soft
2 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
5 large eggs, room temperature
5 tablespoons fresh lemon zest, no white bitter pith
1 tablespoon strawberry flavoring
1 teaspoon salt
3 1/4 cups all-purpose flour*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup lemon juice, room temperature
3/4 cup orange juice, room temperature
1 cup shredded coconut flakes, sweetened

Glaze

1 tablespoon fresh lemon zest
2 tablespoon lemon juice
1 cup Dixie Crystals Confectioners Powdered Sugar

Decoration

Easter egg candy, as needed
2 cups shredded coconut flakes, sweetened

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Butter and flour a 10-inch Bundt or tube pan. Set aside.
Cream butter until light and fluffy. Add sugar and mix further. Add eggs one at a time waiting for previous egg to be fully incorporated. Scrape bowl often. Whip until mixture is very light and fluffy. Add lemon zest, strawberry flavor, and salt.
Sift together flour, baking powder, and baking soda together.
Add dry ingredients in 3 steps alternating with lemon and orange juice. Fold in coconut.
Scrape batter into prepared pan and place in oven. After being in the oven for 45 minutes, drape a sheet of buttered aluminum foil gently on surface of the pound cake. (Keeps cake from browning too much.)
Bake until center of cake bounces back when lightly pressed with a finger or a toothpick comes out clean. About 75-80 minutes. Let sit in pan for 10 minutes before removing.
Once cake has cooled, whisk lemon zest, lemon juice and powdered sugar to a glaze and brush onto cake.
Decorate with coconut and Easter eggs.

Dixie Crystals Insight

Ovens vary in temperature and loaf pan sizes as well, therefore when baking pound cakes trust your baking instinct rather than time.
Be sure to start with room temperature ingredients to ensure proper creaming of the ingredients.
This cake is delicious all year round, so just leave off the Easter candy when you want to serve outside of the holidays.

Rate & Review

chocolatelady

May 25, 2018

Haven't made this cake yet but was disappointed to see 'strawberry flavoring'. Not terrible but when I do make it I'm planning on mushing up 4-6 ripe strawberries, run them thru a fine strainer (don't care for the seeds in my cakes), omit 1, maybe 2 eggs and add this to the recipe versus the flavoring. I want to taste the real strawberry flavor! I'll be sure to inform how it turns out.

Chef Clem

Mar 09, 2018

I am going to make this cake but cannot find Strawberry flavoring. Where can I buy this? If I find extract instead will that be the same?

Chef Clem

Apr 02, 2018

I tried this recipe and had to go to Whole Foods to find the strawberry flavoring. I was so excited to make this cake it sounded wonderful. We tasted it yesterday for Easter and were disappointed because it was not moist like most cakes I bake.