Need a festive springtime or Easter dessert the whole family will love? This playful Coconut Cake Nests recipe combines sweetened coconut flakes with CADBURY MINI EGGS Milk Chocolate Candies to create festive bird's nest treats! The base of this fun dessert is simple yet delicious mini Bundt cakes, topped with creamy vanilla frosting, sprinkled with shredded coconut that looks just like a nest when piled up — then finally finished with pastel chocolate eggs. These Coconut Cake Nests are so good, you'll want to make them any time of the year.
Check out even more Easter Dessert Recipes for more spring-inspired fun.
Heat oven to 350°F. Grease and flour twelve 4-inch fluted tube pans.
Beat butter, shortening, sugar, egg yolks and vanilla until creamy. Stir together flour, baking soda and salt; add alternately with buttermilk, beating until well blended. Stir in coconut and pecans.
Beat egg whites until stiff; fold into batter. Divide batter evenly into prepared pans.
Bake 20 to 25 minutes or until toothpick inserted in cake centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack.
Prepare Vanilla Frosting and toasted or tinted coconut.
Frost cake tops with vanilla frosting; sprinkle frosting with toasted or tinted coconut. Fill "nest" with 3 candy pieces that are the same color.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.