Easter Cake With Coconut Recipe
This delightful Easter cake features tender coconut-flavored layers, creamy coconut frosting, and a charming topping of green-tinted coconut “grass” with jelly beans. It’s festive, moist, and perfect for spring celebrations, bringing a beautiful pop of color and sweet coconut flavor to your holiday table.
Equipment
- Three 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire cooling racks
- Long serrated knife
- Rubber spatula
- Resealable plastic bag
Ingredients
- 2 drops green food coloring
- 6 tbsp heavy whipping cream
- 5 jelly beans in assorted colors, or as desire
- 6 cups confectioners' sugar
- 1 box yellow cake mix
- 2 cups sweetened flaked coconut, or as needed, divided
- ½ tbsp water
- 3½ tbsp coconut extract, divided
- ⅓ cup vegetable oil
- 1 cup unsalted butter at room temperature
- 1 cup water
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Combine the cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl; beat with an electric mixer on medium for 2 minutes.
- Divide batter evenly into pans and bake until lightly browned and a toothpick comes out clean, about 25 minutes.
- Cool in pans 10 minutes, loosen edges with a knife, then invert onto wire racks and cool at least 30 minutes.
- In a large bowl, beat the butter until creamy, then mix in the remaining 2 1/2 teaspoons coconut extract.
- Gradually beat in 1 cup confectioners' sugar, then 1 tablespoon heavy cream.
- Continue adding sugar, 1 cup at a time, alternating with cream, until smooth and creamy.
- Level cake tops with a serrated knife.
- Place one layer on a platter, frost with about 1/4 of the frosting, and sprinkle with 1/3 cup flaked coconut.
- Place the final layer on top, frost top and sides, and press 1/3 cup coconut onto the sides.
- To tint the remaining 1 cup coconut, place it in a resealable bag with 1/2 teaspoon water and green food coloring; shake and knead until evenly colored, then spread on a paper towel to dry.
- Scatter the green coconut over the cake and nestle jelly beans in the center.
Notes
- To prevent domed cakes, tap the filled pans gently on the counter to release air bubbles before baking.
- Use a bench scraper for extra-smooth frosting on the cake sides.