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’.