Can I make Easy Coconut Easter Cake a day ahead?

Yes. In fact, it tastes even better the next day. Just store it covered in the refrigerator.

Can I use sweetened coconut inside the batter?

You can, however it will change the texture. This recipe works best with extract in the batter and coconut on top.

How do I keep the cake from sliding?

Chill after the crumb coat and always frost fully cooled layers.

Can I make this Easy Coconut Easter Cake in a 9x13 pan?

Yes, although baking time may vary slightly. Check with a toothpick around 30 minutes.

Easy Coconut Easter Cake Amazing Festive Treat

Name: Easy Coconut Easter Cake Amazing Festive Treat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 7 oz unsalted butter, softened; 1 3/4 cups granulated sugar; 1 tsp salt; 2 1/2 tsp baking powder; 3 tsp vanilla extract; 1/2 tsp coconut extract; 4 large eggs; 2 large egg yolks; 2 1/4 cups all-purpose flour; 1 1/2 cups milk; 12 oz mascarpone cheese; 6 oz unsalted butter, softened (for frosting); 5 1/2 cups powdered sugar, sifted; 4 oz sweetened shredded coconut; Green food coloring; 12 oz robin egg candies or similar egg-shaped candy

Description

Easy Coconut Easter Cake with a soft, tender crumb, rich coconut flavor, creamy mascarpone frosting, and festive green coconut grass topped with candy eggs. Perfect for Easter brunch or spring celebrations.

Ingredients

Scale

7 oz unsalted butter, softened

1 3/4 cups granulated sugar

1 tsp salt

2 1/2 tsp baking powder

3 tsp vanilla extract

1/2 tsp coconut extract

4 large eggs

2 large egg yolks

2 1/4 cups all-purpose flour

1 1/2 cups milk

12 oz mascarpone cheese

6 oz unsalted butter, softened (for frosting)

5 1/2 cups powdered sugar, sifted

4 oz sweetened shredded coconut

Green food coloring

12 oz robin egg candies or similar egg-shaped candy

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Instructions

1. Preheat oven to 350°F. Grease and line two 8- or 9-inch round cake pans with parchment.

2. Beat butter, sugar, salt, and baking powder until light and fluffy.

3. Add eggs and yolks one at a time, mixing well after each addition.

4. Alternate adding flour and milk, mixing just until combined. Stir in vanilla and coconut extracts.

5. Divide batter evenly between pans and bake 25 to 30 minutes until a toothpick comes out clean.

6. Cool briefly in pans, then transfer to racks and cool completely.

7. Beat mascarpone and softened butter until smooth and airy.

8. Gradually add powdered sugar and mix until creamy and spreadable.

9. Layer cakes with frosting between them.

10. Apply a thin crumb coat and chill for 20 minutes.

11. Tint shredded coconut green and press over the top of the cake.

12. Arrange candy eggs on top.

13. Refrigerate at least 30 minutes before slicing.

Notes

Cream cheese can replace mascarpone for a tangier frosting.

Any milk works. If using buttermilk, slightly reduce the baking powder.

Do not overmix after adding flour to keep the cake tender.

Ensure cake layers are fully cooled before frosting.

Store covered in the refrigerator up to 4 days.

Unfrosted cake layers can be frozen up to 3 months.

Let refrigerated cake sit at room temperature for 30 minutes before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Easter Desserts Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 580
Sugar: 78g
Sodium: 320mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 85g
Fiber: 1g
Protein: 6g
Cholesterol: 135mg