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Export 14 ingredients for grocery delivery
Preheat oven to 325 degrees F.
Spread coconut flakes out on a baking sheet. Cook for about 5-10 minutes mixing once in between, they will toast quickly. Set aside to cool.
Increase temp to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.
Sift the dry ingredients (including sugar) together in a large bowl.
Beat the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture evenly into the cake pans.
Bake at for about 25-30 minutes or until the centers are springy to the touch.
Beat the butter until light and fluffy. Add the confectioners' sugar, 1 tsp vanilla, 1/4 tsp salt, and milk. Mix.
Add blue food coloring until you get robins egg blue.
Transfer to a piping bag. Snip off the tip.
Pipe buttercream between each cake layer.
Pipe an outer layer and smooth out with a bench scraper.
Mix cocoa powder and vanilla or alcohol. Using a paint brush, splatter the cake and chocolate eggs to create a speckled look.
Chill for about 10-15 minutes.
Pipe a ring of buttercream on the cake. Press toasted coconut flakes onto ring. Create a nest shape.
Add eggs to the inside of the nest.