Lemon Coconut Easter Cake: Bright, Tender, and Easy to Decorate

For the Buttercream

• Butter: 339g (1 1/2 cups), softened. If it’s too cold, the buttercream will be lumpy; if too warm, it will be soupy. Aim for about 65°F (18°C).
• Coconut: Sweetened shredded coconut, finely chopped. Toast half for the sides and leave the rest raw for the buttercream.

Step-by-Step Technique

Baking the Layers

Start with room-temperature eggs and buttermilk. Cold ingredients will make the batter seize and result in a dense cake. When you add the lemon juice and zest, the batter may look a little curdled — that’s normal. The buttermilk and baking soda will balance the pH as it bakes.

Bake at 350°F (175°C) for 22-25 minutes. Rotate the pans halfway through if your oven runs hot. The cakes are done when a toothpick comes out clean or with a few moist crumbs — not wet batter. Let them cool in the pans for exactly 10 minutes, then turn them out onto a wire rack. Cooling too long in the pan can cause the bottoms to steam and become soggy.

Making the Coconut Buttercream

Beat the butter alone for 2 minutes before adding sugar. This aerates it and gives a lighter texture. Add the powdered sugar one cup at a time on low speed to avoid a cloud of sugar dust. Once all sugar is in, add the cream and extracts, then beat on medium-high for 3-4 minutes. The buttercream should be pale, fluffy, and spreadable. If it’s too stiff, add another tablespoon of cream. If it’s too soft, refrigerate for 10 minutes and re-whip.

Fold in the finely chopped coconut with a spatula. Don’t use the mixer for this — you want the coconut evenly distributed, not ground further into the butter.

Assembling and Decorating

Chill the cake layers for 30 minutes before assembling. This firms them up so they don’t crumble when you spread the buttercream. Level each layer with a serrated knife if they domed during baking — a flat surface ensures even layers.

Apply a thin crumb coat (a base layer of buttercream that traps crumbs) and refrigerate for 20 minutes. This step makes the final frosting layer smooth and crumb-free. After the final coat, press the toasted coconut onto the sides with your hands, working in sections. For the top, sprinkle coconut and pastel sprinkles — or leave it plain for a more elegant look.