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Coconut Cake Nests

Coconut Cake Nests

Skill Level: Intermediate

Ingredients

  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk or sour milk*
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 1/2 cup chopped pecans
  • VANILLA FROSTING(ready-to-spread or your favorite recipe)
  • TINTED COCONUT(recipe follows)
  • CADBURY MINI EGGS Candy or HERSHEY'S Candy Coated Milk Chocolate Eggs

Directions

  1. Heat oven to 350°F. Grease and flour twelve 4-inch fluted tube pans.

  2. 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.

  3. Beat egg whites until stiff; fold into batter. Divide batter evenly into prepared pans.

  4. 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.

  5. Prepare VANILLA FROSTING and TINTED COCONUT.

  6. Frost cake tops with vanilla frosting; sprinkle frosting with tinted coconut. Fill "nest" with 3 candy pieces that are the same color.

    *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

    TINTED COCONUT: Combine 1/2 teaspoon water and few drops of food color in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup MOUNDS Sweetened Coconut Flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.

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