We always knew Easter was near because Momma had that old White sewing machine going for hours at a time. It would whirr away stitching white or pink lacy dresses for each of the three of us. We got to shop for hats – the kind that just clamped on your head. It gave me a headache but true to my southern roots I did not complain. Momma said it took a little pain to be beautiful and she said I was beautiful. So there!

Our church sponsored egg hunts. I remember one was held at the home of Scarbie and John Hausey, long time members of the church. Ms. Scarbie was a nurse so her advice was sought by many. Their yard wasn’t a typical yard. We lived out in the country. The house was way off the road so that front yard was more like a pasture and perfect for egg hunting and just plum running wild.

My little sister was with me but being about 3 years old, she did not understand the concept of winning a prize or finding a lot of easter eggs. When I heard the resounding “Go!” I took off and began gathering as many eggs as I could find. I looked back and there she stood crying. She had no eggs and did not appear to know she had to join the crowd. Quickly I ran back and transferred some eggs out of my basket into her basket. She seemed appeased.

At the end of the hunt, we gathered around to compare baskets. It came time to announce the winner. Don’t you know I gave her the winning egg? Foil was wrapped around it. How did I know that was the golden egg? Momma wrapped everything in foil. It didn’t look special to me. Well, sister won the chocolate rabbit which seemed as big as my sister. She wouldn’t give me one bite. Thankfully, Momma was in her teaching mode about “sharing.” So I did get some of that chocolate. Lessons learned.

My friend Jackie and I collaborated on making this pretty Easter Coconut cake and decorating it. She taught me how to splatter gel food coloring like paint to make the cake resemble a Robin egg. We had a good time.

You can see for yourself that this cake is a looker. Lots of oohs and aahs. The coconut buttercream frosting is truly the icing on the cake!

Yield: 12 slices

EASTER COCONUT CAKE

Print

Yellow Coconut cake with a coconut buttercream frosting and "birdnest" like garnish on the top using Robin egg malted milk candies.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

CAKE

• 1 Duncan Hines Butter Cake Mix
• 4 eggs, room temperature
• 1 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon coconut flavoring

FROSTING

• 2 sticks unsalted butter, room temperature
• 1/2 Cocoa Lopez Cream of Coconut
• 6 cups confectioner's sugar
• 1 teaspoon vanilla extract
• pinch salt
• Blue Gel food coloring

Garnishing

• 6 sheets Phyllo dough
• Robin egg candies
• Blue Gel Food Coloring

Instructions

CAKE

Preheat oven to 350 degrees. Prepare either two 9 inch or three 8 inch cake pans by spraying with nonstick spray with flour (Baker's Joy).

Mix all ingredients and beat on high for at least two minutes, stopping to scrape down sides with a spatula.

Pour into prepared pans and bake about 25-30 minutes.

Remove from the oven. Cool 5 minutes and flip onto a cooling rack. Completely cool before frosting.

FROSTING

Beat butter and cream of coconut in the mixing bowl until smooth - about 2-3 minutes.

Add salt and vanilla.

Gradually add confectioners sugar, one cup at a time until completely combined and smooth.

Use 1-2 drops of blue gel food coloring obtaining color near robin egg blue.

GARNISH

Lay out 6 sheets Phyllo dough flat and roll tightly lengthwise. Thinly slice lengthwise.

Transfer to the baking sheet prepared with parchment paper. Loosely separate layers. Bake at 350 degrees 10-12 minutes.

This is your "bird's nest" that you will place around the top of the cake so it does not matter if they break up on the cookie sheet.

DECORATING THE CAKE

You will use a tiny paintbrush and load with a dot of gel color. Use your finger and flick bristles toward the cake splattering with color. Repeat lightly over the cake. Arrange the baked phyllo around the edges and in the middle. Place Robin eggs candy around like "eggs."

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 662Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 152mgSodium: 191mgCarbohydrates: 85gFiber: 1gSugar: 71gProtein: 6g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Aim for the moon. You may miss and hit a star.”

-W. Clement Stone