I figured it was probably about time I post an Easter recipe. You know, since it’s less than a week away. 😉
You may be tired of bird’s nest cupcakes at this point, but I thought I’d make some little cake versions! They’re entirely different things.
I made these little cakes with my favorite chocolate cake recipe, covered them in chocolate frosting, and packed as much toasted coconut on them as I could. Regular shredded coconut is just not my thing, but toasted? I love that crunchy stuff.
I used some mint leaves to dress up the nests a bit. I was hoping the mint would make the nests look a little bit more realistic, like a bird picked up some sticks that had a couple leaves still on them. But they sort of just look like nests with leaves off to one side, haha.
But that’s okay. Then the cakes are topped them with some speckled egg, malted milk ball candies. They’re kind of like whoppers, but cuter. I lovelovelove the look of speckled egg-themed treats this time of year!
I wanted to make a bunch of single-serving-sized cakes, but I think there’s definitely enough for two people in one. I have four mini pie pans, which are about 4-5 inches in diameter. They worked perfectly because the sides are already sloped, so it was easier to make them into the nest shape.
If you don’t have mini pie pans, you can use ramekins or small, disposable cake pans. Just make sure they’re about 4-5 inches in diameter and you’ll get about 7-8 little cakes.
I also made one in a larger 6 inch cake pan, just because I really wanted to put one on a cake stand. That’s it. That’s the only reasoning behind that one.
So! I know this is cutting it close to Easter, but these cakes are super easy. I’ve got my favorite chocolate cake and frosting recipes below, but you could definitely use a cake mix and store bought frosting. Then you just need some toasty coconut and Easter egg candies!
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 cup baking powder
- 1 egg
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup oil
- 1/2 cup buttermilk
- 1/2 cup strongly brewed coffee
- 3/4 cup butter, room temperature
- 1/3 cup cocoa powder
- 3-4 tbsp milk
- 1 1/2 cups powdered sugar
- 2 cups of toasted coconut
- Malted Easter Egg candies
- Mint leaves (optional)
- First, make a pot of strong coffee.
- Preheat oven to 350 degrees, spray cake pans (four 6 inch pans, or seven to eight 4-5 inch pans or remekins) with nonstick spray and line bottoms with parchment paper.
- In a medium bowl, combine the dry ingredients: flour, cocoa powder, baking soda, and baking powder. Carefully whisk together.
- In another medium bowl, combine the wet ingredients: sugar, eggs, buttermilk, oil, and vanilla. Mix on medium speed until incorporated and smooth.
- Then pour 1/2 cup of coffee. Add half of the coffee and half of the dry ingredients to the wet ingredients. Mix until combined.
- Add remainder of coffee and dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the cake pans or ramekins and bake for 15-17 minutes, or until you can insert a toothpick and it comes out clean.
- Remove from the oven and let the cakes cool.
- Once the cakes are cool, scoop out the middle of the cakes. I did this by using a knife and making a "cone" shape in the middle of the cake.
- In the bowl of a stand mixer, or with a handheld mixer, beat butter on medium-high speed until smooth and creamy.
- Add cocoa powder and 3 tablespoons of milk, and mix on low speed until incorporated.
- Add powdered sugar and mix on low speed until mostly combined. Then mix on medium speed until fluffy and there are no lumps.
- At this point, if the frosting is too thin, add another 1/2 cup of powdered sugar. If the frosting is too thick, add one tablespoon of milk at a time until the desired consistency is reached.
- Working one cake at a time, frost the cake and immediately press toasted coconut all over it. Repeat with the rest of the cakes.
- Add the egg candies on top and serve!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
These cakes would be pretty cute on your Easter brunch/dinner table, just sayin’.
I love those little cakes! 🙂
I have a question…I really don’t like coconut, can I replace it? Thank you!
Thanks, Tulla! You can definitely replace the coconut, but I’m not quite sure with what. I’ve seen little birds nests made of chocolate covered pretzels, so that might be a good option. I hope you like the cakes!
Faith @ Pixie Dust Kitchen says
Put egg candies on ALL OF THE THINGS! (AKA, my Easter Food philosophy.) These are adorable and absolutely perfect for easter. And I love the mint addition as well- so cute!
Thanks, Faith! Your Easter Food philosophy sounds pretty on point to me! 🙂
Jenn @ Deliciously Sprinkled says
OMG, this is the BEST idea! These are super cute for Easter and your photos are gorgeous, Beth! Pinned 🙂
Thanks for pinning, Jenn! 🙂
Amy | Club Narwhal says
Beth, these are adorable! Easter totally took me by surprise this year (how is it this weekend? no idea) but am glad that a weekend of good food is upon us 🙂
Thanks, Amy! I totally know what you mean, where did Easter even come from this year!? haha. 🙂
Really, really cute idea! They look delicious!
Thank you! 🙂
Baby June says
How adorable! Love how it includes chocolate to get that nice earthy color–makes it look quite realistic!
Thank you! I was hoping it looked realistic, so I’m glad you think so! 🙂
These are so adorable!! What a great idea of individual cakes 🙂 I love toasted coconut and always have it on hand to throw into anything!
Thanks, Zainab! Toasted coconut is a must-have for sure. 🙂
Ashley | Spoonful of Flavor says
The mint leaves are a beautiful way to dress up these cakes. So pretty!
Thanks so much, Ashley! 🙂
Tina @ Tina's Chic Corner says
Oh my gosh, these are super adorable! I love the idea of making these instead of giving out chocolate store bought candy. 🙂
Thanks, Tina! These are definitely better than store-bought candy, if I do say so myself. 🙂
Melanie @ Carmel Moments says
These are adorable Beth! Who could get sick of birds nests anyway?
Hope you’re having a beautiful Wednesday!
Thanks so much, Melanie! I’m glad people aren’t sick of birds nest, haha. 🙂
Beth these cakes are adorable! I was looking for a bird cake recipe a couple months ago and couldn’t find one, I absolutely love this one. It’s always fun to make different variations on classic recipes that you know work well!
Thanks so much, Katy! I’m glad the birds nest thing isn’t too worn out then! 🙂
Meriem @ Culinary Couture says
These are the cutest variation of bird nests I’ve seen on the web!
Well that’s wonderful! Thanks so much, Meriem! 🙂
Jess @ On Sugar Mountain says
Beth these are so freaking cute!! I feel like I write this so many times on your posts >_< but it's true! I wish Easter was a little farther away so I can make all the adorable Easter treats I keep seeing like these nest cakes. 😀
Haha, thanks so much Jess! You’re so sweet. 🙂 I wish Easter was a little further away so I had time to make more things too!
Super cute Beth and the smell of toasted coconuts is not to be believed! 🙂
Thanks! I do love the smell of toasted coconut. 🙂
Kathi @ Deliciously Yum! says
Bird’s Nests are the best, especially when they come in the from of tiny chocolate cakes that are covered in toasted coconut. Love these!! And I am so with you, can’t get enough of speckled eggs this year :). Pinned!
Thanks for pinning, Kathi! Speckled eggs are the cutest! 🙂
Jamie@Milk 'n' Cookies says
These are adorable, Beth! You nailed the nest shape. And those speckled eggs are so cute. I love using them at this time of year, too!
These are so cute! I’ve seen so many cupcakes but I love the way these cakes look completely coated in the toasted coconut! And I like the way the mint looks! Even if the birds did just put the leaves off to one side : )
taylor @ greens & chocolate says
These are adorable! I love that they have chocolate in them…unlike many Easter desserts 🙂
Helen @ Scrummy Lane says
Beth, what little cuties these are! And I love the mint leaves … I think they make the nests look like they are nestled high up in a tree.
these are darling!
Mary Frances @ The Sweet Tooth Life says
Look at you all Easter themed! You are way ahead of me, Beth – Easter caught me by surprise this year! I think those little egg chocolates will make up for it though. I adore those so much (too much haha!). These are so cute, absolutely perfect for this weekend!
Julianne @ Beyond Frosting says
These are so adorable!
Ally @ The Cheery Baker says
These are too cute! I’m cutting it close on baking for Easter too… I have no idea how it is already this weekend!
Such a darling idea! Happy Easter!
Nancy @ gottagetbaked says
These are TOTALLY different from all of those other birds nest cupcakes floating around out there…although one can never get enough. These are so incredibly cute, Beth!
Chelsea @chelseasmessyapron says
This is seriously the best idea ever!! And definitely the cutest bird nests I’ve seen! You are so creative Beth!
I tried with stick pretzels which I covered with dark chocolate… The little cakes turned out great! Thank you! 🙂