A simple but pretty coconut chocolate Easter nest cake…
I can’t believe that I’m sharing an Easter recipe on my blog already, I mean, where did the year ago? NYE feels like it was just yesterday! Easter is such a fun holiday, I mean all the chocolate eggs and bunnies, who can resist those? I’ve been eating too much chocolate lately just because it’s Easter soon. And every time I go grocery shopping, the chocolate eggs and bunnies seem to be EVERYWHERE. So you can’t blame me, right?
Let’s talk about the seriously awesome cake that I baked yesterday. It’s an easy chocolate cake frosted with coconut buttercream, toasted shredded coconut and decorated with mini eggs! How AWESOME is that?
To make the nest topping, I used sweetened shredded coconut and toasted it in a skillet. To do this, add some shredded coconut to a skillet (without any oil or anything) and on medium heat let it toast for a couple of minutes while stirring frequently until golden brown. Alternatively, you can toast shredded coconut in the oven for 5 minutes on 160c.
To get the contrast in the colour of the shredded coconut, do not toast all of it. Leave some of it raw and mix with toasted flakes before decorating the cake with it.
- 1¾ cups 220g all-purpose flour
- 1¾ cup 350g granulated sugar
- ¾ cup 65g cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup 240ml milk
- ½ cup 120ml vegetable oil
- 2 eggs
- 1 cup 240ml water
- 1 cup 2 sticks/200g unsalted butter
- 2 cups 450g caster sugar
- 1-2 drops coconut essence
- To decorate:
- 75 g shredded coconut toasted
- 1 pack of mini eggs
- Slightly grease the cake tin or the Multicooker non-stick bowl with cooking spray.
- In a medium sized bowl sift together the flour, sugar, cacao powder, baking powder, baking soda and salt. Set aside.
- In a large bowl, mix the milk together with the oil, and eggs. Mix in the dry ingredients in the wet ingredients and the water, but do not over mix. You will notice that the batter is very thin.
- Pour the batter into the cake tin or Multicooker bowl, and “bake” on bake programme for 50-60 minutes or until a toothpick comes out clean from the centre of the cake (if baking in an oven bake on 180c until toothpick comes out clean).
- To make the frosting, beat the butter with the caster sugar, if the frosting is too dry add a tbsp of milk. Add in coconut essence and beat well.
- Cool down the cake on a wire rack. After completely chilled, frosting with buttercream, then decorate with shredded coconut and mini eggs.
- Store in the fridge for up to 5 days.
If you make this recipe and decide to post a picture on Instagram, please don’t forget to use this hashtag #LittleSunnyKitchen as I would love to see your creations!