Easter Cake

addition until just incorporated. Do not overmix. The batter will be thick and fluffy. Fold in the coconut.
Spoonpour evenly into Bundt pan and bake for 5565 minutes or until the edges are golden brown. If you find the top is browning too quickly loosely cover with aluminum foil about halfway through bake time.
Cool cake for 2 hours in the pan set on a cooling rack and then invert onto a cake stand or serving plate. Cool completely before decorating.
Make the frosting In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment beat the cream cheese and butter together on medium speed until smooth about 2 minutes. Add confectioners sugar 1 Tablespoon lemon juice and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of lemon juice to thin out if desired. Taste. Add a pinch of salt if desired.
Using an icing spatula or a knife frost the cooled Bundt cake. Top with sweetened flakedshredded coconut. Fill the hole in the center of the cake with candycoated chocolate eggs. Serve immediately or refrigerate until ready to serve up to 24 hours. If the cake has been refrigerated for longer than an hour let it sit out at room temperature for about 30 minutes before serving to soften up a bit.
Cover leftover cake tightly and store in the refrigerator for up to 5 days. I usually store frosted cakes in a cake carrier.