My Coconut Easter Cake Recipe Experience

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Coconut Easter Cake, King Arthur

Decorating a cake doesn't have to be difficult and with a few tips and tricks, you'll be making cakes for every occasion.

Total Time: 1 hour 5 minutes
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My Coconut Easter Cake Experience:

When King Arthur Flour contacted me to work on their Cake Decorating Promo, I asked them if they were sure they had the right blogger. But as it turned out they were serious, and I got a great little care package complete with their Cake Essentials  DVD that covers everything from ingredients to decorating techniques.

These turned out to be life-saving tips when I made my Easter Cake.

Coconut Easter Cake, King Arthur

Not only did I get the DVD, but I also got a set of offset spatulas to add to my kitchen tools. If you’ve never used an offset spatula on your cakes, you don’t know what your missing. The Cake essentials DVD answered a lot of questions I had about baking cakes, and I got to see their master baker Susan Reid in action. She makes everything look so easy and unfortunately, that’s what caused my overconfidence….sigh   (This is the Offset spatula that I recommend  Wilton 409-7716 Angled Icing Spatula, 13-Inch, Black )

You see I’m not really a baker by trade, I bake because I enjoy it, not so much because I’m good at it. There’s a reason I never became a pastry chef, or for that matter a garde manger Chef……I just don’t have the patience or the dexterity to do that type of intricate work. My joy comes with the first 6 courses, not the last course.

Now somewhere along the line, I did teach myself enough baking to have fun with it, but  I knew better than to try to get too fancy. But after watching Susan’s DVD, I was inspired and thought I’d make a cake and decorate it. If nothing else I get a gold star for trying.

Easter Cake, mascarpone frosting, yellow cake

I did learn a lot from the Cake Essentials DVD about why my cakes didn’t always come out the way they should and what I needed to do to ensure that they started coming out better. So armed with that knowledge I began a classic yellow butter cake recipe to use with for my Easter Cake. The batter failed….sigh    But the good news was I realized the batter had failed and didn’t keep going on. So I started again and got it almost right the second time.

I think the problem was with butter, it was not at that sweet spot, where it was soft enough without being too soft. One thing I will share with you is that all of the refrigerated ingredients need to be at room temperature (and they do mean all of them, not most of them).

My second attempt was much better but still a little short of the mark. As Susan would put it, the structure of my Batter was not right, and when the structure isn’t right, the cake can’t support itself while rising which causes a myriad of problems, one being a bit too dense. That is what this cake suffered from slightly. I didn’t get quite the rise I should have, but it wasn’t a complete failure either. I will say the flavor was excellent and the cake wasn’t dry, so those points are in my favor…..maybe a silver star.

That is what this cake suffered from slightly. I didn’t get quite the rise I should have, but it wasn’t a complete failure either. I will say the flavor was excellent and the cake wasn’t dry, so those points are in my favor…..maybe a silver star.

Easter Cake, mascarpone frosting, yellow cake

If you’d like to try your hand at cake decorating, a small starter kit can help as well as Parchment Circles! Never again will I trace out the cake pan and cut my own circles, this has to be one of life’s simple pleasures! I am definitely ordering more of those parchment circles! (You can find those items at these

I am definitely ordering more of those parchment circles! (You can find those items at these links: Wilton 2104-1364 12-Piece Cupcake Decorating Set   Regency Wraps Parchment Paper Circles – 8″ )

Coconut Easter Cake

While thinking about the crumb coat, I forgot to put enough frosting in the center of the cake but we’re going to pretend I did that on purpose to cut down on the calories…. at least that’s my story and I’m sticking to it!

I hope you get to make your own Easter Cake this year and that you’re family and friends appreciate and love the results!

If you’ve tried my Easter Cake recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook

5 from 8 votes
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My Coconut Easter Cake

Decorating a cake doesn't have to be difficult and with a few tips and tricks, you'll be making cakes for every occasion.

Author: Chef Dennis Littley
Nutrition Facts
My Coconut Easter Cake
Amount Per Serving
Calories 651 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 21g 105%
Cholesterol 109mg 36%
Sodium 301mg 13%
Potassium 170mg 5%
Total Carbohydrates 83g 28%
Dietary Fiber 1g 4%
Sugars 67g
Protein 6g 12%
Vitamin A 18.4%
Vitamin C 0.1%
Calcium 9.8%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Prep Time: 35 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 16
Calories: 651 kcal
Coconut Easter Cake, King Arthur
Ingredients
Cake
  • 12 tablespoons butter -softened 6 ounces
  • 1 3/4 cups sugar 12 1/4 ounces
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 4 large eggs 2 yolks - room temperature
  • 2 1/4 cups all-purpose flour 11 1/2 ounces
  • 1 1/2 cup milk - room temp 12 ounces
Mascarpone frosting
  • 12 ounces mascarpone - room temp
  • 6 ounces butter - room temp
  • 1 tablespoon vanilla
  • 6 cups 10 x sugar
Topping
  • 4 ounces flake coconut
  • green food coloring
  • your favorite robin egg candy
Instructions
Cake
  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl, cream together the butter, sugar, salt and baking powder until light and fluffy, about 5 minutes
  3. add the eggs in one at a time to the butter mixture, beating well after each addition. (make sure to scrape down the bowl between each step)
  4. Add 1/3 of the flour, then half the milk, and repeat the process until you've added the last third of the flour. (scrape down the bowl frequently)
  5. Pour the batter into greased and floured or parchment lined 9 inch baking pans and smooth out batter.
  6. Bake for 25 - 30 minutes or until the cake begins to pull away from the sides of the pan.
  7. Allow to cool on wire racks for 10 minutes, then turn out the cakes and continue cooling on wire racks until completely cooled.
Frosting
  1. mix together mascarpone and butter and whip until light and fluffy (about 5 minutes)
  2. Slowly add the 10 x sugar, one third at a time, mixing well and scraping down the bowl after each addition.
  3. Add vanilla and mix until fully blended
Topping
  1. mix 4 or 5 drops of green food coloring to the coconut (or more if you want it darker) and mix until all the coconut is the same shade of green
Assembly
  1. Put together cake layers with one cup of frosting in between each layer.
  2. Spread a small amount of frosting over the entire cake making a light coating, this is your crumb coat. Refrigerate for 20 minutes then apply frosting to the entire cake with an even coat.
  3. Place frosting into a pastry bag, and using the star tip make little flour shapes by squeezing out the frosting and pulling up. Go around the top of the cake with large flowers, and around the bottom of the cake with smaller flowers
  4. Place green coconut on the top of the cake inside of the circle of flowers.
  5. Place candy robin eggs on top and refrigerate for 30 minutes before serving.

 

 

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Reader Interactions

Comments

    • Thank you Vicki, even though I didn’t get the batter exactly right, it still came out really well, with excellent flavor and a good crumb. It should make outstanding cupcakes! You probably won’t need that much frosting though.

      Reply

  10. What a beautiful cake for Easter, Chef Dennis! I am not at all surprised that King Arthur contacted you, because you are one of the most down to earth, appealing, and entertaining professional chefs in the blogosphere. Hope you have a lovely Easter weekend!

    Reply

    • Thank you Laura, not being a professional baker, I’ve always hid imperfections with decorations, the coconut did a great job of hiding my not real even top!

      Reply

  12. Chef Dennis: I think you’re too hard on yourself. I would love to have a taste. It is beautifully decorated and would look stunning on any Easter table. Have a lovely holiday. P.S. The Au Gratin Potatoes seem to have turned out fine. Thanks again for the advise.

    Reply

  13. Delicious coconut cake, I love anything with coconut, I am debating whether to make cookie or cake, Looks like I will go for this cake, Very beautiful cake Chef. By the way love that parchment circles.

    Reply

  14. HELLO!
    I found you via King Arthur Flour and raced as soon as I spotted mascarpone..I love. What delicious flavor combo and I love how festive your cake is for Easter.

    Reply

  15. I am a HUGE fan of KAF. My pantry is loaded with the baking tools and ingredients. LOVE their parchment circles, and I don’t know what I’d do without my offset spatulas. I think you made a very nice cake, thank you very much. I just received the same DVD and am looking forward to watching it. By the way, baking because you enjoy it is what counts. I’ve seen your pumpkin crunch cake. It’s beautiful!

    Reply

  16. Looks like just the right amount of icing in the center! I prefer cakes to be subtly frosted so yours fits my bill. Well done with your cake decorating – it’s no easy feat but yours looks lovely and very seasonal. How thoughtful of KAF to include some handy tips!

    Reply

  17. They have pre-cut parchment paper?! Where have I been???

    Gorgeous cake, friend. And I bet that DVD was very educational. Cakes seem so easy when we find some recipes on the web, but when something vital is altered it can be such a disaster. (sigh)

    I love sweets. I could limit the first courses for dessert!

    Reply

  19. I think you did great— it’s not easy making cake, and that’s coming from a pastry chef! butter and eggs need to be at room temp for sure, but I also find that if the butter is still slightly cold and you begin creaming it, and you do too much by accident (which happens!) then it’s not such a tragedy. And man how awesome is it that you got all these awesome KAF goodies? Jealous! Btw, it’s been a while since I’ve been immersed into the food blogosphere, and I’m so glad yours was the first blog I wanted to get reacquainted with. Thanks for being great!

    Reply

  21. Fantastic tips Chef Dennis! Great point about keeping the butter soft but not too soft. Wilton’s parchment circles are on the wish list =) Ps. With your gorgeous pumpkin fall cake wonder, I definitely consider you a cake connoisseur =)

    Reply

  22. Happy Easter! I love mascarpone frosting! Yum! I have a really great coconut cake recipe that I bet your mascarpone frosting would go perfectly with! Also, your decorations are adorable. The kids would think all these colors are so fun. I’m boring and never really decorate cakes thematically, but you are making me want to make an exception;)

    Reply

    • Happy Easter! I have to tell you that when it comes to cake decorating I’m not very skilled so I’m sure you can make something equally if not better. I worked with a baker that used candy and frosting to cover up all her mistakes and everyone thought she was brilliant!

      Reply

  24. Chef
    I can not tell you how relived I was to hear about you being spot on in the first six courses of a meal. I nearly failed my entire degree because I and the baking course never did mesh, just isn’t my thing. But hand me any protein, fresh produce and spices and I’m your gal! You have continued to inspire this old chef and I can not thank you enough for all you do for the cooking community. It was just so welcoming to know someone else struggled through baked goods!
    Yes you are correct about KAF, they make even not so good bakers like us turn out beautiful recipes, been my fav for years!

    Reply

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