Easter Cake (Seems to be Like a Nest!)

Let me train you the best way to make a wonderful lemon-hinted Coconut Easter Cake adorned like a nest! High with silky lemon cream cheese frosting, fluffy feathery coconut, and, after all, chocolate Easter egg candies! You simply want some fundamental baking staples, an electrical mixer, and a regular Bundt pan to make this beautiful springtime dessert that’s simple sufficient for cake adorning newbies.

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 bought the fitting concept. Give me a basket filled with peanut butter eggs, please!

Immediately I’m sharing a enjoyable Easter cake dessert, a recipe I initially printed again in 2017 and have served each Easter vacation since. This lovely birds’ nest cake definitely makes an impression, however the perfect half is… adorning this Bundt cake couldn’t be simpler! Definitely 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, simple to brighten—if in case 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 colour 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 setting up 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 contemporary lemon.

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

• Cake Flour: To maintain this coconut Bundt cake gentle, and stop it from being too heavy, cake flour is a should. In case you can’t discover it, you can also make this DIY cake flour substitute.
• Baking Powder + Baking Soda: Each leaveners carry this cake up within the oven.
• Salt: At all times wanted for taste.
• Butter: For that unparalleled buttery cake taste. You should 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 contemporary 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 attempting to zest a squeezed lemon half!
• Coconut Oil: Utilizing oil in muffins helps to maintain the cake moist; and right here you have got the additional advantage of slightly additional coconut taste, too.
• Eggs: Key for binding the substances collectively, so the cake doesn’t collapse (see beneath!). Use entire 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 + Entire Milk: A cautious ratio of those 2 substances offers this cake the perfect steadiness 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 lowered 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 immediately’s coconut Bundt cake, my staff and I went by means of 3 rounds of testing to land on perfection:

1. I began with among the identical substances and ratios as this lemon coconut cake. Bundt muffins can tend to prove heavy and dry, and my first strive 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 gentle nest for her eggs!
2. The second cake my staff and I examined had higher taste and was undoubtedly softer, however utterly crumbled aside once we reduce 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 strive, I took a be aware from my cranberry orange Bundt cake and used a mix of bitter cream and entire milk to realize the fitting steadiness of construction and moisture. We additionally lowered the quantity of coconut within the batter, which was inflicting additional crumbliness, and added yet one more egg, to assist with binding the crumb collectively. The third time was certainly the allure, and that’s the recipe you’ll see right here immediately.

This Easter cake shouldn’t be as mild and fluffy as this layered coconut cake, as a result of a Bundt cake is at all times 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!

Anticipate 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 beautify.

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 superb “glue” for all of the fluffy, feathery coconut on high.

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

The best way to Beautify This Easter Cake Like a Nest

Remodeling this cake right into a fowl’s nest is fast and simple. 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 appeal to!

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

Optionally available: The best way to Toast Coconut for Topping

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

For a distinction of texture and colour, I toasted solely half of the coconut. You possibly can go away 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 utterly earlier than utilizing. Tremendous simple.

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

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

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Description

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

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Cake

Lemon Cream Cheese Frosting

For Topping

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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 pace till clean and creamy, about 1 minute. Add the granulated sugar and lemon zest and beat on excessive pace 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 pace to mix. With the mixer operating on low pace, add the eggs separately, then add bitter cream and the vanilla and coconut extracts. Beat on medium-high pace 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 operating on low pace, add the dry substances in 3 additions, alternating with the lemon-milk combination and mixing after every addition till simply included. Don’t over-mix. The batter will probably 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. In case you discover the highest is browning too rapidly, loosely cowl with aluminum foil about midway by means of bake time.
6. Cool cake for two hours within the pan, after which invert onto a cake stand or serving plate. Cool utterly 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 pace till clean, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon lemon juice, and vanilla extract with the mixer operating on low. Improve to excessive pace 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. High with sweetened flaked/shredded coconut. Fill the opening within the heart 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 muffins in a cake provider.

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Notes

1. Make Forward & Freezing Directions: You can also make and funky the cake 1 day earlier than serving, retailer lined in a single day, and beautify and serve the next day. You may also make and beautify 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 suggest cake flour. You’ll find cake flour within the baking aisle and I’ve many extra recipes utilizing it. In case you can’t discover it, strive 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 so that they aren’t as lengthy inside and out of doors of the cake. Chopping the coconut is non-obligatory.
5. Room Temperature Elements: All refrigerated gadgets must be at room temperature so the batter mixes collectively simply and evenly. Right here is why room temperature substances are necessary in baking. 
6. Entire Milk & Bitter Cream: Entire milk and full-fat bitter cream are strongly beneficial for the perfect style and texture. You possibly can substitute full-fat plain yogurt for the bitter cream, if wanted. And should you don’t have entire milk, decrease fats or nondairy milk work in a pinch.
7. Toasted Coconut for Topping: If desired, you’ll be able to toast some or all the 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 need to use this frosting and adorning approach with one other taste Bundt cake akin 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