Coconut Cake Nests Recipe

Coconut Cake Nests Recipe

  • PRINT

SKILL LEVEL : IntermediatePREP TIME : 33  Minutes

Ingredients

  • 1/2 cup butter or margarine, softened (1 stick) (125 mL)
  • 1/2 cup shortening (125 mL)
  • 2 cups sugar (500 mL)
  • 5 eggs, separated (5)
  • 1 tsp vanilla extract (5 mL)
  • 2 cups all-purpose flour (500 mL)
  • 1 tsp baking soda (5 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup buttermilk or sour milk* (250 mL)
  • 1 cup sweetened coconut flakes, tinted** (250 mL)
  • 1/2 cup chopped pecans (125 mL)
  • Vanilla Frosting (ready-to-spread or your favorite recipe)
  • HERSHEY EGGIES Candy

Directions

    1. Heat oven to 350°F (180° C). Grease and flour twelve 4-inch (10 cm) 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 tinted coconut and Vanilla Frosting.

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

    Makes 12 nests.


    Tips::
    • To sour milk: Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
    • To tint coconut, combine 1/2 tsp (2 mL) water and few drops of food colouring in a small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup (250 mL) 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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