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Creamy Coconut Nest Cake

creamy coconut nest cake - featured image
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A light and fluffy coconut cake topped with whipped coconut cream and colorful candy eggs, perfect for Easter celebrations. This easy homemade dessert combines moist coconut flavor with a playful festive touch.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (60 g) unsweetened shredded coconut
  • ½ cup (120 ml) whole milk
  • 1 can (13.5 oz / 400 ml) full-fat canned coconut milk, chilled overnight
  • ¼ cup (30 g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (40 g) toasted shredded coconut
  • 1 cup (about 150 g) candy-coated chocolate eggs

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and optionally line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in 1 teaspoon vanilla extract.
  5. Alternately add the dry flour mixture and whole milk to the butter mixture, starting and ending with flour. Mix gently on low speed just until combined.
  6. Fold in the unsweetened shredded coconut gently with a spatula.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely.
  9. Open the chilled coconut milk can and scoop out the solidified cream into a bowl, leaving the liquid behind.
  10. Whip the coconut cream with powdered sugar and ½ teaspoon vanilla extract using an electric mixer until fluffy and smooth, about 3-5 minutes. Chill if too soft.
  11. Spread the whipped coconut cream evenly over the cooled cake.
  12. Sprinkle toasted shredded coconut on top for garnish.
  13. Nestle the candy-coated chocolate eggs on top, pressing lightly to stick but not sink.
  14. Refrigerate the assembled cake for at least 1 hour before serving.

Notes

Use small-curd shredded coconut for a softer cake texture. Chill canned coconut milk overnight for best cream separation. Toast coconut flakes carefully over medium heat, stirring constantly to avoid burning. Refrigerate the cake to set the cream and meld flavors. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For vegan, use flax eggs, coconut oil, vegan sugar, and dairy-free milk.

Nutrition

Keywords: coconut cake, Easter dessert, creamy coconut, candy eggs, easy cake recipe, homemade dessert, festive cake

Find it online: https://chrisfeasts.com/creamy-coconut-nest-cake-recipe-easy-homemade-easter-dessert-with-candy-eggs/