Coconut Cake Nests

Coconut Cake Nests

Try this playful mini bundt cake recipe that combines sweetened coconut flakes with CADBURY MINI EGGS Candy to create fun bird's nest treats that your family will love. Perfect for Easter and spring, but a delicious idea for any time of year.

  • 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 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 sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.
Ingredients sitting on a table

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