How to make it

  • Cake:
  • 1.Heat oven to 350 degrees F. Generously grease a bundt pan.
  • 2.In a large bowl beat butter until light and fluffy. Add sugar, beating until combined. Add eggs, one at a time, mixing after each addition.
  • 3.Whisk flour, baking powder, baking soda, and salt together to combine.
  • 4.Add lemon juice to buttermilk.
  • 5.Beginning and ending with the dry ingredients, alternately add dry and buttermilk mixutres to the butter mixture, beating well after each addition.
  • 6.Stir in lemon peel. Pour into prepared pan. Bake 50 minutes to 1 hour, or until cake begins to pull away from side of pan and toothpick inserted in the middle comes out clean.
  • 7.Let cool 10 minutes on cake rack. Turn out onto cake rack and let cool completely.
  • Icing:
  • 1.Mix confectioner's sugar and lemon juice to combine. Ice upside-down cake with icing and let dry.
  • Decorating:
  • 1.Fill hole with plastic wrap. Top cake with coconut, making the edge a little higher.
  • 2.Grass: In a resealable plastic bag, Mix a coconut and green food color to combine.
  • 3.Handle: Fold an 18-inch long piece of aluminum foil lengthwise four times. Secure a ribbon at one end of the foil and wrap to cover. Shape covered foil into long handle. Insert ends of handle about ¼ -inch from the edge of the cake. Add a bow.
  • 4.Top coconut with the Easter candies of your choice.
  • Make-Ahead
  • •Cake can be ahead, wrapped tightly and frozen, unfrosted, up to 6 months.
  • Preparation Time: 30 minutes, not including decorating
  • Ready In: About 3 hours
  • Servings: 12
  • Baking Time: 50 minutes to 1 hour

Reviews & Comments 3

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    " It was excellent "
    andiecooks ate it and said...
    so creative and pretty...great idea!!
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    " It was excellent "
    bostyn ate it and said...
    Wow! Thats beautiful!!
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    " It was excellent "
    turtle66 ate it and said...
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