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slice on a cake spatula being lifted out of the whole cake
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4.95 from 40 votes

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.
Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 739kcal



  • 6 ounces butter (1 ½ sticks or 12 tablespoons)room temperature
  • 1 ¾ cups sugar
  • ¾ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 2 teaspoons vanilla
  • 4 large eggs room temperature
  • 2 large egg yolks room temperature
  • 2 ¼ cups all-purpose flour
  • 1 ½ cup milk - room temp 12 ounces (can substitute some cream of coconut for the milk)

Mascarpone frosting

  • 12 ounces mascarpone room temperature
  • 6 ounces butter (1 ½ sticks)room temperature
  • 4 teaspoons vanilla can use 2 teaspoons coconut extract and 2 teaspoons vanilla extract for more coconut flavor
  • 6 cups 10 x sugar


  • 4 ounces flake coconut
  • green food coloring
  • 12 ounces your favorite robin egg candy



  • Preheat oven to 350 degrees F
  • In a large mixing bowl, cream together the butter, sugar, salt and baking powder until light and fluffy, about 5 minutes
  • 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)
  • Add ⅓ 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)
  • Pour the batter into greased and floured or parchment lined 9 inch baking pans and smooth out batter.
  • Bake for 25 - 30 minutes or until the cake begins to pull away from the sides of the pan.
  • Allow to cool on wire racks for 10 minutes, then turn out the cakes and continue cooling on wire racks until completely cooled.


  • mix together mascarpone and butter and whip until light and fluffy (about 5 minutes)
  • Slowly add the 10 x sugar, one third at a time, mixing well and scraping down the bowl after each addition.
  • Add vanilla and mix until fully blended


  • Place the first layer on a cake stand or plate. Spread one cup of frosting on the first layer. Add the second layer on top of the frosted first layer.
  • 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.
  • 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
  • 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
  • Place green coconut on the top of the cake inside of the circle of flowers.
  • Place candy robin eggs on top and refrigerate for 30 minutes before serving.


*If you’d like more coconut flavor in the cake, substitute cream of coconut for some or all of the milk
*If you’d like more coconut flavor in the frosting substitute half of the vanilla (or all the vanilla) with coconut extract.


Calories: 739kcal | Carbohydrates: 103g | Protein: 7g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 212mg | Potassium: 183mg | Fiber: 2g | Sugar: 85g | Vitamin A: 964IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg