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Perfect Robin Egg Speckled Coconut Cream Nest Cake

robin egg speckled coconut cream nest cake - featured image
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A charming and festive coconut cream nest cake decorated with robin egg speckles, featuring a moist coconut cake base and fluffy coconut cream filling. Perfect for spring gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk
  • 1 teaspoon vanilla extract
  • ¾ cup (60 g) shredded unsweetened coconut
  • 1 can (13.5 oz / 400 ml) canned coconut cream, chilled overnight
  • ¼ cup (30 g) powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup (20 g) toasted shredded coconut
  • ½ cup (90 g) white chocolate chips, melted
  • Blue and black food coloring gel, a few drops
  • Edible food-safe speckle powder or cocoa powder (optional)

Instructions

  1. Place the can of coconut cream in the fridge overnight. Scoop out the thickened cream, leaving the liquid behind. Whip the cream with ¼ cup powdered sugar and ½ teaspoon vanilla until smooth and fluffy. Fold in the toasted shredded coconut gently. Chill the filling while making the cake.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat butter and granulated sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined. Fold in shredded coconut by hand.
  6. Divide batter evenly between pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely (about 1 hour).
  8. Melt white chocolate chips in microwave-safe bowl, stirring every 20 seconds until smooth. Add drops of blue and black food coloring gel to create speckles. Use a small brush or toothpick to flick colored chocolate onto parchment paper in small ‘egg’ shapes. Refrigerate 15-20 minutes to set.
  9. Place one cake layer on serving plate. Spread half the coconut cream filling evenly on top. Add second cake layer and cover entire cake with remaining filling, shaping like a nest.
  10. Carefully place robin egg speckles on top, nestling them into the cream.
  11. Refrigerate assembled cake at least 2 hours to let flavors meld and cream set. Bring out about 20 minutes before serving.

Notes

Chill coconut cream thoroughly before whipping to achieve fluffy texture. Use softened but not melted butter for best cake crumb. Bring eggs to room temperature before mixing. Be gentle folding in shredded coconut to keep batter light. Prepare robin egg speckles a day ahead and store in airtight container in fridge. Tent cake with foil if edges brown too fast during baking.

Nutrition

Keywords: coconut cream cake, robin egg cake, spring dessert, Easter cake, coconut nest cake, easy cake recipe, festive dessert

Find it online: https://elvafood.com/perfect-robin-egg-speckled-coconut-cream-nest-cake-recipe-easy-step-by-step-guide/