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slice on a cake spatula being lifted out of the whole cake
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4.98 from 87 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 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 739kcal
Author: Chef Dennis Littley

Ingredients

Cake

  • 6 oz butter (1 ½ sticks or 12 tablespoons)-room temperature
  • 1 ¾ cups granulated sugar
  • ¾ teaspoon table salt
  • 2 ½ teaspoon baking powder
  • 2 teaspoon vanilla extract
  • 4 large eggs -room temperature
  • 2 large egg yolks -room temperature
  • 2 ¼ cups all-purpose flour
  • 1 ½ cup milk -room temperature

Mascarpone frosting

  • 12 oz mascarpone -room temperature
  • 6 oz butter (1 ½ sticks) -room temperature
  • 4 teaspoon vanilla -you can replace two teaspoons of vanilla extract with two teaspoons of coconut extract for more coconut flavor.
  • 6 cups powdered sugar

Coconut

  • 4 ounces flake coconut I used sweetened but unsweeted can be used.
  • 3-4 drops green food coloring -enough to get the color green you want
  • 12 ounces your favorite robin egg candy
US Customary - Metric

Instructions

Cake

  • 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.

Frosting

  • 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

Assembly

  • 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.

Notes

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

Nutrition

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