Rating: 4.5 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

An Easter favorite that my Grandmother made every year and I recreated. Three layers with coconut frosting and a little bird's nest on the top for a fun spring cake! Use your choice of yellow or white cake mix.

Recipe Summary

cook:
25 mins
additional:
40 mins
total:
1 hr 35 mins
prep:
30 mins
Servings:
12
Yield:
1 3-layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease and flour three 8-inch round cake pans.

  • Stir cake mix, 1 cup water, vegetable oil, eggs, and 1 teaspoon coconut extract together in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes.

  • Pour batter evenly into the prepared cake pans.

  • Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean, about 25 minutes.

  • Let cakes cool in pans for 10 minutes; remove cakes from pans to finish cooling on racks, at least 30 minutes.

  • Beat butter with an electric mixer on low in a large bowl until creamy and smooth. Beat in 2 1/2 teaspoons coconut extract.

  • Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until the confectioners' sugar and cream have been incorporated and the frosting is smooth and creamy.

  • With a long serrated knife, level the tops of the 3 cakes. Place 1 cake onto a serving platter; frost the top of the cake with about 1/4 of the frosting. Sprinkle with about 1/3 cup flaked coconut.

  • Place second cake layer on top of the first, and frost and sprinkle with coconut as before. Place third layer on top of the second; frost top and sides with remaining frosting. Lightly press 1/3 cup of coconut evenly into sides of cake.

  • Place 1 cup of remaining coconut into a resealable plastic bag, add 1/2 teaspoon water and the green food coloring, and seal bag. Shake and press bag to mix food coloring with coconut, tinting it light green. Remove to paper towel to dry.

  • Spread the green coconut over the top of the cake; place colored jelly beans in the middle and press lightly to secure.

Nutrition Facts

727 calories; protein 4.2g; carbohydrates 104.1g; fat 33.9g; cholesterol 98.2mg; sodium 449.4mg. Full Nutrition
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