Easter Cake (Seems Like a Nest!)

Let me educate you tips on how to make a wonderful lemon-hinted Coconut Easter Cake embellished like a nest! Prime with silky lemon cream cheese frosting, fluffy feathery coconut, and, after all, chocolate Easter egg candies! You simply want some primary baking staples, an electrical mixer, and a typical Bundt pan to make this gorgeous springtime dessert that’s straightforward sufficient for cake adorning novices.

Out of all of the seasonal sweet bought in shops all year long, I feel Easter sweet takes the cake. (See what I did there?) Easter bunny, you’ve received the precise concept. Give me a basket stuffed with peanut butter eggs, please!

Right now I’m sharing a enjoyable Easter cake dessert, a recipe I initially printed again in 2017 and have served each Easter vacation since. This stunning birds’ nest cake actually makes an impression, however the perfect half is… adorning this Bundt cake couldn’t be simpler! Actually a lot less complicated than a layer cake, although should you’re up for a problem, my carrot cake and coconut cake recipes additionally make for a candy finale to a springtime meal.

Right here’s Why This Will Be Your Favourite Easter Cake

• Simple to make, straightforward to embellish—when you have younger fledglings in your nest, they love to assist!
• You’ll discover coconut each inside and on high of this Easter cake—toasting some for topping provides shade and texture variation.
• The cake and frosting aren’t overly candy (save that for the Easter sweet!), with a touch of tartness from lemon and tanginess from cream cheese frosting.
• Can prep the cake the day earlier than.
• Adorning takes solely about 10 minutes, tops.
• Makes sufficient for a crowd of your favourite “peeps.” 😉
• Cake with sweet. You’re welcome; the tip.

Begin With the Bundt Cake

Let’s start by developing the inside of this nest: the cake. Cradling these valuable pastel-hued chocolate eggs is a frivolously candy coconut-flavored cake with a touch of recent lemon.

Listed here are the perfect elements to make use of on your Easter cake and why:

• Cake Flour: To maintain this coconut Bundt cake tender, and forestall it from being too heavy, cake flour is a should. If you happen to can’t discover it, you can also make this DIY cake flour substitute.
• Baking Powder + Baking Soda: Each leaveners raise this cake up within the oven.
• Salt: All the time wanted for taste.
• Butter: For that unparalleled buttery cake taste. It’s essential cream the butter, so be sure to’re beginning with correct room temperature butter (it might be cooler than you assume!).
• Sugar: We’re utilizing granulated sugar to sweeten this Easter cake.
• Lemons: For the perfect taste, use recent lemons. You’ll use each the zest and the juice; bear in mind to zest first, earlier than slicing and juicing—a lot simpler than making an attempt to zest a squeezed lemon half!
• Coconut Oil: Utilizing oil in truffles helps to maintain the cake moist; and right here you might have the additional advantage of a little bit further coconut taste, too.
• Eggs: Key for binding the elements collectively, so the cake doesn’t crumble (see under!). Use complete eggs right here, for a denser-style cake. My common coconut cake solely makes use of simply egg whites, and is way lighter and fluffier.
• Vanilla + Coconut Extracts: Taste and extra taste.
• Bitter Cream + Complete Milk: A cautious ratio of those 2 elements provides this cake the perfect stability of construction and moisture.
• Sweetened Shredded/Flaked Coconut: I like to recommend utilizing sweetened shredded coconut, generally bought as sweetened flaked coconut. It’s moister than unsweetened coconut, and that makes an enormous distinction within the cake’s texture. I diminished the added sugar within the cake batter to make up for the sweetness. A cup goes into the cake batter; save the remainder for feathering the nest!

Recipe Testing This Coconut Easter Bundt Cake

For in the present day’s coconut Bundt cake, my staff and I went by 3 rounds of testing to land on perfection:

1. I began with a number of the identical elements and ratios as this lemon coconut cake. Bundt truffles can generally tend to end up heavy and dry, and my first attempt at a coconut model was each. The feel was overly dense—even robust. I’m fairly positive mama fowl wouldn’t deem this a suitably tender nest for her eggs!
2. The second cake my staff and I examined had higher taste and was undoubtedly softer, however fully crumbled aside after we minimize into it. (Did you see that on my Instagram tales the opposite week? The cake crumbles tasted scrumptious over a bowl of orange sherbet, although!)
3. For the third attempt, I took a observe from my cranberry orange Bundt cake and used a mixture of bitter cream and complete milk to realize the precise stability of construction and moisture. We additionally diminished the quantity of coconut within the batter, which was inflicting further crumbliness, and added another egg, to assist with binding the crumb collectively. The third time was certainly the appeal, and that’s the recipe you’ll see right here in the present day.

This Easter cake will not be as mild and fluffy as this layered coconut cake, as a result of a Bundt cake is all the time going to be extra dense, with a tighter crumb. However that’s okay! The feel is just like pound cake, and I simply love how a Bundt cake will get that chewy golden crust on the outside. LOVE!

Count on a thick and fluffy batter:

After baking, let the cake cool for two hours within the pan, then invert it onto a cake stand or serving platter to proceed cooling, and ultimately adorn.

Lemon Cream Cheese Frosting

Silky clean cream cheese frosting is very easy to unfold on a Bundt cake as a result of it glides proper on. As well as, it’s a wonderful “glue” for all of the fluffy, feathery coconut on high.

You’ll taste in the present day’s cream cheese frosting with recent lemon juice, however be at liberty to additionally add 1/2 teaspoon of coconut extract to the frosting should you’d wish to amp up the coconut taste.

The way to Embellish This Easter Cake Like a Nest

Remodeling this cake right into a fowl’s nest is fast and straightforward. Merely slather on the frosting (I exploit an icing spatula), then “feather the nest” by gently urgent the sweetened shredded coconut on high, in order that it sticks to the frosting.

Lastly, lay your eggs—er, I imply, fill the middle of the nest together with your favourite candy-coated chocolate eggs. Then be ready to swat away any sneaky little fingers this Easter cake will entice!

And you understand what would launch the cuteness issue into overdrive? Including marshmallow chick Peeps to your nest!

Optionally available: The way to Toast Coconut for Topping

I wish to toast a little bit little bit of the sweetened coconut so as to add some shade variation on high of this Easter nest cake. It additionally provides that scrumptious crispy texture and toasted taste.

For a distinction of texture and shade, I toasted solely half of the coconut. You’ll be able to depart the coconut plain or toast all of it—the choice is yours.

Unfold the coconut on an ungreased baking sheet, and toast in a 300°F (150°C) oven for about 6–8 minutes, till it’s golden-brown. Let it cool fully earlier than utilizing. Tremendous straightforward.

Extra Easter Dessert Recipes

And should you love Easter sweet as a lot as I do, you should definitely do this Easter bunny bark.

Print

Coconut Easter Cake

• 
  Writer: Sally
• 
  Prep Time: 35 minutes
• 
  Cook dinner Time: 1 hour
• 
  Whole Time: 4 hours (contains cooling)
• 
  Yield: serves 10-12
• 
  Class: Cake
• 
  Methodology: Baking
• 
  Delicacies: American

---

Description

This stunning springtime nest cake is simple sufficient for cake adorning novices. Prime the frivolously candy coconut Bundt cake with creamy lemon cream cheese frosting, feathery sweetened coconut, and, after all, candy-coated chocolate eggs!

---

Cake

Lemon Cream Cheese Frosting

For Topping

---

Directions

1. Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan.
2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt collectively in a medium bowl. Put aside.
3. In a big bowl utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter on excessive velocity till clean and creamy, about 1 minute. Add the granulated sugar and lemon zest and beat on excessive velocity for 3–4 minutes till creamed. Scrape down the edges and up the underside of the bowl as wanted. Add the melted coconut oil and blend on medium velocity to mix. With the mixer working on low velocity, add the eggs separately, then add bitter cream and the vanilla and coconut extracts. Beat on medium-high velocity till mixed. Scrape down the edges and up the underside of the bowl as wanted.
4. Whisk the lemon juice and milk collectively. With the mixer working on low velocity, add the dry elements in 3 additions, alternating with the lemon-milk combination and mixing after every addition till simply integrated. Don’t over-mix. The batter shall be thick and fluffy. Fold within the coconut.
5. Spoon/pour evenly into Bundt pan and bake for 55–65 minutes, or till the sides are golden brown. If you happen to discover the highest is browning too shortly, loosely cowl with aluminum foil about midway by bake time.
6. Cool cake for two hours within the pan, after which invert onto a cake stand or serving plate. Cool fully earlier than adorning.
7. Make the frosting: In a big bowl utilizing a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter collectively on medium velocity till clean, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon lemon juice, and vanilla extract with the mixer working on low. Enhance to excessive velocity and beat for 3 minutes. Add 1 extra Tablespoon of lemon juice to skinny out, if desired. Style. Add a pinch of salt if desired.
8. Utilizing an icing spatula or a knife, frost the cooled Bundt cake. Prime with sweetened flaked/shredded coconut. Fill the opening within the middle of the cake with candy-coated chocolate eggs. Serve instantly or refrigerate till able to serve, as much as 24 hours. If the cake has been refrigerated for longer than an hour, let it sit out at room temperature for about half-hour earlier than serving, to melt up a bit.
9. Cowl leftover cake tightly and retailer within the fridge for as much as 5 days. I often retailer frosted truffles in a cake service.

---

Notes

1. Make Forward & Freezing Directions: You may make and funky the cake 1 day earlier than serving, retailer coated in a single day, and adorn and serve the next day. You too can make and adorn the cake 1 day upfront; see step 8. To freeze, wrap unfrosted baked and cooled cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for as much as 3 months. Enable to thaw within the plastic wrap & foil in a single day within the fridge, then convey to room temperature earlier than frosting, slicing, and serving.
2. Particular Instruments (affiliate hyperlinks): Electrical Mixer (Handheld or Stand) | Bundt Pan | Icing Spatula | Cake Provider
3. Cake Flour: For the perfect outcomes, I strongly advocate cake flour. You could find cake flour within the baking aisle and I’ve many extra recipes utilizing it. If you happen to can’t discover it, attempt making this cake flour substitute.
4. Sweetened Shredded Coconut: I like to recommend utilizing sweetened shredded/flaked coconut within the cake and because the topping. It’s moister than unsweetened coconut and that makes an enormous distinction within the cake’s texture. If desired, pulse the coconut shreds in a meals processor to cut them up in order that they aren’t as lengthy inside and out of doors of the cake. Chopping the coconut is optionally available.
5. Room Temperature Components: All refrigerated gadgets ought to be at room temperature so the batter mixes collectively simply and evenly. Right here is why room temperature elements are vital in baking. 
6. Complete Milk & Bitter Cream: Complete milk and full-fat bitter cream are strongly really helpful for the perfect style and texture. You’ll be able to substitute full-fat plain yogurt for the bitter cream, if wanted. And should you don’t have complete milk, decrease fats or nondairy milk work in a pinch.
7. Toasted Coconut for Topping: If desired, you possibly can toast some or the entire coconut for the topping. Unfold the coconut on an ungreased baking sheet, and bake in a 300°F (150°C) oven for six–8 minutes, or till browned to your liking. Let cool earlier than utilizing.
8. Can I Use One other Taste Bundt Cake? Sure, you should use this frosting and adorning method with one other taste Bundt cake equivalent to cheesecake swirl carrot Bundt cake, chocolate marble banana Bundt cake, lemon berry yogurt cake, and cream cheese pound cake.
9. Impressed by Actual Easy.

Key phrases: Easter cake, nest cake