Coconut Easter Nest Cake
Coconut Easter Nest Cake is a festive delight that captures the essence of spring with its fluffy layers and creamy coconut frosting. Adorned with colorful candy eggs, this whimsical cake is perfect for Easter brunch or any celebration. Each bite transports you to a tropical paradise, making it an unforgettable treat that will have your guests clamoring for more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 1 cup coconut milk
- 1 cup shredded unsweetened coconut
- 4 large eggs
- 2 tsp baking powder
- 2 tsp vanilla extract
- Candy eggs (for decoration)
Instructions
- 1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2. In a bowl, whisk together flour, baking powder, and a pinch of salt.
- 3. In another bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, mixing well.
- 4. Stir in coconut milk and vanilla extract until smooth.
- 5. Gradually fold the dry ingredients into the wet mixture without overmixing.
- 6. Divide batter between pans and bake for 25-30 minutes until golden brown. Cool on wire racks.
- 7. For frosting, whip softened butter with powdered sugar and mix in shredded coconut.
- 8. Assemble the cake by layering it with frosting in between and covering the outside. Decorate with shredded coconut and candy eggs.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Use room temperature eggs for better mixing. Substitute different cake mixes or frostings for variety. Store leftovers in an airtight container in the fridge for up to five days.