Coconut Cake Nests

Name: Coconut Cake Nests Recipe | Hersheyland
Prep time: 33 min
Total time: 180 min
Yield: 12 mini cakes
Ingredients: 1/2 cup butter or margarine (1 stick), softened; 1/2 cup shortening; 2 cups sugar; 5 eggs, separated; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 1 cup buttermilk or sour milk*; 1 cup sweetened coconut flakes; 1/2 cup pecans chopped; vanilla ready-to-spread frosting; 1 cup toasted or tinted coconut**; CADBURY MINI EGGS Candy or HERSHEY'S Candy Coated Milk Chocolate Eggs (optional)

Details

Timing
Timing
Total:
Bake:: 22 Min.
Prep:: 33 Min.
Skill Level:: Intermediate
Yields:: 12 mini cakes

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.

Ingredients & Directions

Prep Time: 33 minutes
Bake Time: 22 minutes
Cool Time: 2 hours

Ingredients

1/2 cup

butter or margarine (1 stick), softened
1/2 cup

shortening
2 cups

sugar
5

eggs, separated
1 tsp

vanilla extract
2 cups

all-purpose flour
1 tsp

baking soda
1/4 tsp

salt
1 cup

buttermilk or sour milk*
1 cup

sweetened coconut flakes
1/2 cup

pecans chopped
vanilla ready-to-spread frosting
1 cup

toasted or tinted coconut**
CADBURY MINI EGGS Candy or HERSHEY'S Candy Coated Milk Chocolate Eggs (optional)

Directions

Equipment Needed 

Oven

(12) 4-inch Fluted Tube Pans

Mixing Bowl

Mixer

Measuring Cups

Wire Rack

Shallow Baking Pans

Food Storage Bag

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.

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