Easter Cake (Seems Like a Nest!)

Out of all of the seasonal sweet offered in shops all year long, I feel Easter sweet takes the cake. (See what I did there?) Easter bunny, you’ve acquired the precise concept. Give me a basket filled with peanut butter eggs, please!

At present I’m sharing a enjoyable Easter cake dessert, a recipe I initially revealed again in 2017 and have served each Easter vacation since. This stunning birds’ nest cake definitely makes an impression, however the very best half is… adorning this Bundt cake couldn’t be simpler! Undoubtedly a lot easier than a layer cake, although in the event you’re up for a problem, my carrot cake and coconut cake recipes additionally make for a candy finale to a springtime meal.

Listed here are the very best substances to make use of in your Easter cake and why:

• Cake Flour: To maintain this coconut Bundt cake comfortable, and forestall it from being too heavy, cake flour is a should. In case you can’t discover it, you can also make this DIY cake flour substitute.
• Baking Powder + Baking Soda: Each leaveners carry this cake up because it bakes.
• Salt: At all times wanted for taste.
• Butter: For that unparalleled buttery cake taste. It’s good to cream the butter, so be sure you’re beginning with correct room temperature butter (it could be cooler than you assume!).
• Sugar: We’re utilizing granulated sugar to sweeten this Easter cake.
• Lemons: For the very best taste, use recent lemons. You’ll use each the zest and the juice; keep in mind to zest first, earlier than slicing and juicing—a lot simpler than making an attempt to zest a squeezed lemon half!
• Coconut Oil: Utilizing oil in truffles helps to maintain the cake moist; and right here you will have the additional advantage of a bit of additional coconut taste, too.
• Eggs: Key for binding the substances collectively, so the cake doesn’t collapse (see beneath!). Use complete eggs right here, for a denser-style cake. My common coconut cake makes use of simply egg whites, and is far lighter and fluffier.
• Vanilla + Coconut Extracts: Taste and extra taste.
• Bitter Cream + Entire Milk: A cautious ratio of those 2 substances provides this cake the very best steadiness of construction and moisture.
• Sweetened Shredded/Flaked Coconut: I like to recommend utilizing sweetened shredded coconut, generally offered as sweetened flaked coconut. It’s moister than unsweetened coconut, and that makes a giant distinction within the cake’s texture. I decreased the added sugar within the cake batter to make up for the sweetness. A cup goes into the cake batter; save the remainder for feathering the nest!

For immediately’s coconut Bundt cake, my group and I went via 3 rounds of testing to land on perfection:

1. I began with among the similar substances and ratios as this lemon coconut cake. Bundt truffles can generally tend to end up heavy and dry, and my first attempt at a coconut model was each. The feel was overly dense—even powerful. I’m fairly certain mama fowl wouldn’t deem this a suitably comfortable nest for her eggs!
2. The second cake my group and I examined had higher taste and was positively softer, however fully crumbled aside once we reduce into it. (Did you see that on my Instagram stories the opposite week? The coconutty cake crumbles tasted scrumptious over a bowl of orange sherbet, although!)
3. For the third attempt, I took a be aware from my cranberry orange Bundt cake and used a mixture of bitter cream and complete milk to realize the precise steadiness of construction and moisture. We additionally decreased the quantity of coconut within the batter, which was inflicting extra crumbliness, and added another egg, to assist with binding the crumb collectively. The third time was certainly the attraction, and that’s the recipe you’ll see right here immediately.

Silky clean cream cheese frosting is very easy to unfold on a Bundt cake as a result of it glides proper on. As well as, it’s a wonderful “glue” for all of the fluffy, feathery coconut on prime.

You’ll taste immediately’s cream cheese frosting with recent lemon juice, however be happy to additionally add 1/2 teaspoon of coconut extract to the frosting in the event you’d wish to amp up the coconut taste.

I wish to toast a bit of little bit of the sweetened coconut so as to add some colour variation on prime of this Easter nest cake. It additionally provides that scrumptious crispy texture and toasted taste.

For a distinction of texture and colour, I toasted about half of the coconut. You’ll be able to go away the coconut untoasted or toast all of it—the choice is yours.

Unfold the coconut on an ungreased baking sheet, and toast in a 300°F (150°C) oven for about 6–8 minutes, till it’s golden-brown. Let it cool fully earlier than utilizing. Tremendous straightforward.