Comments on: Easter Cake Recipe

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sat, 30 Dec 2023 22:31:57 +0000

In reply to Sally Hewitt. Hi Sally, you should be able to halve the recipe for a 6 cup pan. Enjoy!

By: Sally Hewitt

Sally Hewitt — Sat, 30 Dec 2023 19:00:53 +0000

How would I create this cake for a 6 cup bundt! I’m opting to bake 6 cup Bundts as my area to keep the cost down and more affordable to the customer.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 01 Aug 2023 12:03:03 +0000

In reply to Canh. Absolutely, same amount.

By: Canh

Canh — Tue, 01 Aug 2023 02:12:57 +0000

Can lime be used instead? Same quantities of juice and zest?

By: Sarah

Sarah — Fri, 21 Apr 2023 18:24:12 +0000

I halved the recipe and baked it in a 6 cup Bundt pan. I also made cake flour substitute with King Arthur Measure for Measure GF flour and corn starch. It turned out great! We all loved it, even the kid who doesn’t really like coconut. The lemon cream cheese frosting was perfect.

By: Dawn

Dawn — Wed, 12 Apr 2023 01:33:12 +0000

Loved this recipe! It was loved by everyone ❤️

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 11 Apr 2023 22:21:05 +0000

In reply to Moana. So glad it was a hit, Moana! Feel free to send us a photo at sally@sallysbakingaddiction.com—we'd love to see it!

By: Moana

Moana — Tue, 11 Apr 2023 22:19:00 +0000

I made this for Easter and it was so good. I used lemon extract instead of coconut extract because I didn’t have coconut extract. It was more like a pound cake but everything came out really good. I would definitely make this again. I wish you could see my picture