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Coconut Cake Nests

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 33  Minutes

ingredients

  Amount Per Serving % DV *
Calories630
Calories from Fat320
Total Fat35 g54% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium390 mg16% DV
Total Carbohydrates75 g25% DV
Dietary Fiber2.0 g8% DV
Sugars57 g
Protein7 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron6% DV
  Amount Per Serving % DV *
Calories630
Calories from Fat320
Total Fat35 g54% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium390 mg16% DV
Total Carbohydrates75 g25% DV
Dietary Fiber2.0 g8% DV
Sugars57 g
Protein7 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron6% DV
  • 1/2 cup butter or margarine (1 stick) , 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 pecans chopped
  • VANILLA FROSTING (ready-to-spread or your favorite recipe)
  • 1 cup toasted or tinted coconut**
  • CADBURY MINI EGGS Candy or HERSHEY'S Candy Coated Milk Chocolate Eggs (optional)

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 toasted or tinted coconut.
  • 6. Frost cake tops with vanilla frosting; sprinkle frosting with toasted or tinted coconut. Fill "nest" with 3 candy pieces that are the same color. 12 servings.
  • *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  • **To toast coconut: Heat oven to 350°F. Spread coconut in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
  • **To tint 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.

Our sweet beginnings

The Peter Paul Candy Company started selling chocolate-covered coconut sweets in 1919 and people just couldn’t get enough.

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