Name: Easter Cake with Fluffy Vanilla Frosting, Cocoa Speckles, and Coconut Nest Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Western
Ingredients: 1 Vanilla Cake, 3 layers (or other 20cm/8″ cake of choice, Note 1); 340g (3 sticks) unsalted butter, 1.25cm / ½” cubes, softened to 18°C/64°F (Note 3); 750g (1.5 lb / 6 cups) soft icing sugar / powdered sugar, sifted; 3 tsp vanilla extract; 1 – 2 drops blue gel food colouring (or 1 – 2 tsp blue food colouring, Note 4); 1/8 tsp salt; 1 tbsp cocoa powder (unsweetened or sweetened); 3 tbsp boiling water; 2 cups coconut flakes (or shaved); 200g (7oz) small Easter eggs (pastel coloured speckled preferred, Note 5)

Ingredients

1 Vanilla Cake (3 layers, 20cm/8″ diameter or cake of choice)

340g / 3 sticks unsalted butter, softened to 18°C/64°F, cut into 1.25cm / ½” cubes

750g / 1.5 lb (6 cups) soft icing sugar / powdered sugar, sifted

3 tsp vanilla extract

1 – 2 drops blue gel food colouring (or 1 – 2 tsp blue food colouring)

1/8 tsp salt

1 tbsp cocoa powder (unsweetened or sweetened)

3 tbsp boiling water

Toothbrush or basting brush

2 cups coconut flakes or shaved coconut

200g / 7oz small Easter eggs (pastel coloured speckled preferred)

Instructions

Step 1: Trim the tops of the cake layers if needed to make them level for a neat appearance.

Step 2: Chill the cake layers thoroughly in the fridge to make frosting easier and prevent crumbs from spreading.

Step 3: Preheat the oven to 160°C/325°F (140°C fan). Spread coconut flakes evenly on a tray and bake for 6 to 10 minutes, stirring every couple of minutes until golden. Cool completely.

Step 4: In a stand mixer, beat the softened butter on Speed 8 for 3 minutes until it lightens in color.

Step 5: Gradually add the sifted icing sugar in three batches. Start on speed 1 to mix partially, then increase speed until mostly combined.

Step 6: Add vanilla extract and salt, then beat on Speed 8 for 2 minutes until the frosting is fluffy and pale.

Step 7: Remove 1 tablespoon of frosting to a small bowl, add a drop of blue gel food colouring, and mix. Return 1 teaspoon of coloured frosting to the main bowl, beat to incorporate, and repeat by adding more coloured frosting 1 teaspoon at a time until the desired shade is reached.

Step 8: Mix cocoa powder with boiling water to create the speckle mixture.

Step 9: Spread about ¾ cup of frosting evenly between each cake layer, then use the remaining frosting to cover the cake’s sides and surface.

Step 10: Place a backboard behind the cake to catch splatters. Dip the toothbrush into the cocoa mixture and flick the bristles with your finger to speckle the cake’s top and sides. Aim the brush at a 45-degree angle away from the cake to avoid large drops.

Step 11: Pile the toasted coconut in the center of the cake to form a nest, then arrange the small Easter eggs inside the nest.

Step 12: Press more coconut around the base of the cake, then dot it with additional Easter eggs for decoration.

Step 13: Serve your Easter Cake proudly and enjoy the compliments!

Tips & Variations

Chilling the cake layers before frosting helps reduce crumbs and makes spreading easier.

Use gel food colouring instead of liquid for a more vibrant colour without thinning the frosting.

For a chocolate twist, substitute one cake layer with chocolate cake.

Try different coloured coconut by mixing shredded coconut with a touch of food colouring for a colorful nest.

Replace Easter eggs with fresh berries or edible flowers for a different look and flavor.

FAQs

Can I use a homemade cake or store-bought cake layers?

Yes, you can use either homemade or store-bought cake layers. Just ensure they are 20cm/8″ and level for easy stacking and frosting.

How do I prevent the frosting from being too soft?

Make sure the butter is softened but not melted, and chill the cake layers before frosting. Beating the butter frosting well until fluffy will also help maintain structure.