Why You’ll Love This Recipe
- Fun and Festive: With speckled chocolate eggs and a coconut nest, this cake embodies the spirit of Easter in both taste and appearance.
- Easy to Assemble: Using a donut-shaped cake pan simplifies the design process, making it easier to assemble a beautiful, impressive cake.
- Delicious Flavors: The combination of light cake, rich buttercream, toasted coconut, and chocolate eggs creates a flavor profile that's perfect for spring.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 donut-shaped cake (homemade or from a box mix)
- 1 batch of American buttercream frosting (recipe below)
For the Chocolate Eggs:
- Dark chocolate candy coating
- Light pink candy coating
- Egg mold (extra-large size)
- Toothpicks
For the Nest:
- 4 ounces toasted coconut chips
Directions
- Prepare the Cake:
- Bake your cake in a donut-shaped pan. Allow the cake to cool completely. Wrap the cake in plastic wrap and refrigerate if you're preparing it within a few hours, or freeze it for later use. If frozen, make sure to defrost it in the fridge before icing. A chilled cake is much easier to frost than one at room temperature.
- Make the Buttercream:
- Prepare a batch of American buttercream ahead of time. Store it in the fridge, and pull it out an hour or two before using. Stir or rewhip it with a mixer to get it smooth and fluffy again.
- Create the Chocolate Eggs:
- Speckled Dots: Melt the dark chocolate candy coating in a microwave-safe container. Heat for 30 seconds at half power, stir, and heat for another 30 seconds until smooth (be careful not to overheat). Dip a toothpick into the melted chocolate and create small speckles inside the egg mold. Place the mold in the fridge for 2-3 minutes to set the speckles.
- Form the Eggs: Melt the light pink candy coating in the same way. Dollop the coating into the egg mold and spread it into a ¼-inch thick shell using the back of a small spoon. Make sure the coating goes over the edges of the mold. Scrape the top with a spatula to create a flat edge. Refrigerate for 15 minutes to harden.
- Assemble the Eggs: Once the shells are set, pop them out of the mold. If there are any thin spots, add more melted coating to reinforce the shell. To assemble the eggs, spoon some melted coating along the edge of one half of the shell. Place the second half on top and press gently to seal. Wipe away any excess coating. Hold the sides in place until secure.
- Assemble the Cake:
- Spread a thick layer of buttercream frosting onto the cooled donut-shaped cake.
- Carefully press toasted coconut around the edge of the cake to create the "nest."
- Decorate:
- Place your speckled chocolate eggs inside the coconut nest for a beautiful and festive look.
Servings and Timing
- Servings: 10-12 servings
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes (for the cake)
- Total Time: 1 hour 30 minutes (plus chilling time)
Variations
- Flavors: Try adding lemon zest to the buttercream or cake for a refreshing spring flavor.
- Vegan Options: Use a vegan cake mix and buttercream for a dairy-free version of this cake.
- More Decorations: Add edible flowers, extra candies, or colored sugar for additional springtime flair.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The cake can be frozen (unassembled) for up to 1 month. Simply freeze the cake and eggs separately and assemble when ready to serve.
FAQs
Can I use a different shape for the cake?
Yes! If you don’t have a donut pan, you can bake the cake in a round or bundt pan. Just make sure to adapt the size for your mold.
How do I make sure my chocolate coating doesn’t burn?
Be sure to microwave the chocolate at half power in 30-second intervals, stirring in between. This will help avoid overheating and burning the chocolate.
Can I make the chocolate eggs ahead of time?
Yes, you can make the eggs ahead and store them in the fridge for up to a week before assembling the cake.
Can I use shredded coconut instead of toasted coconut?
Yes, you can use shredded coconut, but toasted coconut will add extra flavor and texture to the nest.
Can I use store-bought frosting?
While homemade American buttercream is recommended for the best texture, you can use store-bought frosting in a pinch.
How do I store the decorated cake?
Once the cake is decorated, it should be kept in the fridge to keep the chocolate eggs and coconut fresh.
Can I make a smaller version of this cake?
Yes, you can use a smaller donut pan or a regular round pan for a smaller cake. Just reduce the ingredient amounts accordingly.
What’s the best way to frost a chilled cake?
A chilled cake is much easier to frost because the buttercream will set better, making it less likely to slide off. Use an offset spatula to spread the frosting evenly.
Can I use a different candy coating color?
Absolutely! Feel free to use any candy coating color that fits the theme, such as pastel colors for a more spring-like look.
How do I ensure the chocolate eggs come out cleanly from the mold?
Flex the mold gently to pop out the eggs once they’ve set in the fridge. If needed, reheat the coating slightly to ensure smooth edges.
Conclusion
The Easter Nest Cake is a show-stopping dessert that brings festive charm and delicious flavor to your spring celebrations. With a fun, edible chocolate egg nest, a light cake base, and creamy coconut topping, it’s the perfect centerpiece for any Easter table. This cake is not only visually stunning but also a joy to make, combining simple techniques with impressive results. Enjoy a slice of spring with this delightful dessert!
Nest Cake
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
The Nest Cake is a whimsical and festive dessert perfect for celebrating the season. With a light donut-shaped cake, coconut "nest," and speckled chocolate eggs, this treat is as beautiful as it is delicious. Whether for Easter or spring gatherings, this cake is sure to be a hit with its delightful flavors and creative design.
Ingredients
For the Cake:
- 1 donut-shaped cake (homemade or from a box mix)
- 1 batch of American buttercream frosting (recipe provided)
For the Chocolate Eggs:
- Dark chocolate candy coating
- Light pink candy coating
- Egg mold (extra-large size)
- Toothpicks
For the Nest:
- 4 ounces toasted coconut chips
Instructions
-
Prepare the Cake:
- Bake your cake in a donut-shaped pan. Allow it to cool completely. Wrap the cake in plastic wrap and refrigerate if you plan to use it within a few hours, or freeze it for later use. A chilled cake is easier to frost than one at room temperature.
-
Make the Buttercream:
- Prepare a batch of American buttercream ahead of time. Store it in the fridge and allow it to soften an hour or two before using. Rewhip with a mixer to achieve a smooth, fluffy texture.
-
Create the Chocolate Eggs:
- Speckled Dots: Melt the dark chocolate candy coating. Dip a toothpick into the melted chocolate and flick small speckles inside the egg mold. Chill the mold in the fridge for 2-3 minutes.
- Form the Eggs: Melt the light pink candy coating and fill the egg mold to form a shell. Refrigerate for 15 minutes to harden.
- Assemble the Eggs: Once hardened, gently remove the eggs from the mold and seal them by adding melted coating along the edge. Press the halves together gently and allow the coating to set.
-
Assemble the Cake:
- Spread a generous layer of buttercream frosting onto the cooled cake.
- Press toasted coconut around the edge of the cake to form the "nest."
-
Decorate:
- Place the speckled chocolate eggs inside the coconut nest for a festive touch.
Notes
- Flavors: Add lemon zest or almond extract to the buttercream or cake for a spring-inspired flavor.
- Vegan Options: Use vegan cake mix and dairy-free buttercream for a vegan version of the cake.
- More Decorations: Add edible flowers, extra candies, or colored sugar to enhance the springtime look.
- Prep Time: 45 minutes
- Cook Time: 30minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
