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Easter Cake with Fluffy Vanilla Frosting, Cocoa Speckles, and Coconut Nest Recipe

★★★★★

4.9 from 188 reviews
  • Author: Isabella
  • Total Time: 40 minutes
  • Yield: 10-12 servings 1x

Description

This classic Easter Cake is a beautifully frosted, three-layer vanilla cake decorated with toasted coconut and pastel-colored speckled Easter eggs. The cake features a fluffy buttercream frosting tinted with a subtle blue hue and is artistically speckled with a cocoa mixture for a festive look. Perfect for celebrating Easter or spring gatherings, this showstopper combines moist layers, rich buttercream, and a delightful coconut nest crowning the top, making it both visually appealing and delicious.

Ingredients

Scale

Cake

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

Buttercream Frosting

  • 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

Speckle Mixture

  • 1 tbsp cocoa powder (unsweetened or sweetened)
  • 3 tbsp boiling water

Decorations

  • 2 cups coconut flakes (or shaved)
  • 200g (7oz) small Easter eggs (pastel coloured speckled preferred, Note 5)

Instructions

  1. Level: Trim the top of the cake layers if necessary to make each layer level for an even and aesthetic stack.
  2. Chill: Place the cake layers in the fridge until they are thoroughly chilled, which helps prevent crumbs while frosting.
  3. Toast coconut: Preheat the oven to 160°C (325°F) or 140°C fan. Spread the coconut flakes evenly on a tray and bake for 6 to 10 minutes, stirring every couple of minutes until golden brown. Monitor closely as bake time depends on coconut’s sugar content. Remove and cool completely.
  4. Cream butter: Using a stand mixer, beat the softened butter on speed 8 for 3 minutes until it changes from yellow to almost white and becomes fluffy.
  5. Add icing sugar: Incorporate the sifted icing sugar in three batches. Start mixing on speed 1 to partially combine, then increase speed gradually until mostly mixed in.
  6. Flavor and beat: Add vanilla extract and salt; beat on speed 8 for an additional 2 minutes until the frosting is almost white and beautifully fluffy.
  7. Colour the frosting: Remove 1 tablespoon of frosting into a small bowl. Add 1 drop of blue gel food colouring and mix well. Spoon 1 teaspoon of this colored frosting back into the main batch and beat until evenly incorporated. Repeat adding a teaspoon at a time to reach the desired blue tone, scraping the bowl sides as necessary.
  8. Make speckle mixture: Combine cocoa powder and boiling water, stirring until fully dissolved.
  9. Assemble and frost: Spread approximately 3/4 cup of frosting between each cake layer. Use the remaining frosting to cover the sides and top of the cake evenly. Usually, about 1/2 cup frosting remains after this step.
  10. Speckle the cake: Position a backboard behind the cake to catch splatters. Dip a toothbrush or similar small brush into the cocoa mixture, then flick the bristles with your fingers to create cocoa speckles on the cake’s surface and sides. Practice flicking beforehand and angle the brush 45 degrees downward when speckling the top to avoid drips.
  11. Form the coconut nest: Pile toasted coconut in the center of the cake to create a nest shape.
  12. Add Easter eggs: Place a mound of small pastel-colored speckled Easter eggs inside the coconut nest on top of the cake.
  13. Decorate the base: Arrange a thick rim of toasted coconut around the base of the cake and dot it with additional Easter eggs for a festive presentation.
  14. Bask in praise: Present your beautifully decorated Easter Cake proudly and enjoy the compliments from friends and family.

Notes

  • Note 1: You may use any 20cm (8 inch) cake layers of your choice if you prefer alternatives to vanilla.
  • Note 3: Softened butter at 18°C/64°F gives the best texture for smooth buttercream.
  • Note 4: Gel food coloring creates more vivid color without thinning the frosting; adjust quantity to achieve your desired shade of blue.
  • Note 5: Small pastel colored speckled Easter eggs enhance the festive aesthetic of the cake.
  • Toasted coconut adds a lovely crunchy texture and a sweet nutty flavor to the decoration.
  • Chilling the cake layers beforehand ensures neater frosting application with fewer crumbs.
  • The speckle technique requires a bit of practice for best effect; use a backboard or newspaper to protect surrounding surfaces.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: Easter Cake, Vanilla Cake, Buttercream Frosting, Toasted Coconut, Easter Decoration, Speckled Cake, Holiday Cake, Festive Cake

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Find it online: https://isabellavance.com/easter-cake-with-fluffy-vanilla-frosting-cocoa-speckles-and-coconut-nest-recipe/