Easter Mini Egg Coconut Bundt Cake Recipe
This delightful Easter Mini Egg Cake is a festive bundt cake featuring a moist coconut-infused white cake base, drizzled with a tangy lemon icing and crowned with colorful, dyed shredded coconut resembling grass. The centerpiece is a hollow filled with Cadbury mini eggs, making it an irresistible showstopper perfect for springtime celebrations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake
- 15.25 oz white cake mix (see notes)
- 1½ cups half & half (or milk or water, warmed to room temperature)
- ½ cup coconut oil (or preferred oil, or melted butter)
- 4 large eggs (at room temperature)
- 2 tsp vanilla extract
- 1 cup shredded sweetened coconut
For the Lemon Icing
- 2 cups confectioners sugar
- 2 Tbsp lemon juice
- 1 Tbsp coconut oil
- 1 tsp lemon extract
- Yellow gel food coloring (optional)
For the Decoration
- 1 cup shredded sweetened coconut
- Green gel food coloring (optional)
- 10 oz Cadbury mini eggs candy (or other small mini egg-shaped candy)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan by generously coating with butter using a paper towel, then sprinkle 1-2 tablespoons of flour, rolling it around to coat all buttered surfaces and ridges thoroughly.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix with half & half (or milk/water), coconut oil, eggs, and vanilla extract. Mix just until combined, then fold in the shredded sweetened coconut evenly.
- Bake Cake: Pour the batter into the prepared bundt pan and bake at 350°F (175°C) for 35-45 minutes. Test doneness by inserting a toothpick or cake tester; it should come out clean or with only a few moist crumbs.
- Cool Cake: Remove the cake from the oven and allow it to cool for one hour. Once cooled, invert the bundt pan onto a cooling rack to release the cake.
- Color Coconut “Grass”: Place shredded coconut in a zip-top storage bag with a few drops of green gel food coloring. Seal and knead the bag to evenly distribute the color. Spread onto a parchment-lined baking sheet and let it dry.
- Prepare Lemon Icing: In a mixing bowl, whisk together confectioners sugar, lemon juice, coconut oil, lemon extract, and yellow gel food coloring if using. Adjust consistency by adding hot water to thin or more powdered sugar to thicken, aiming for a drizzle-able yet stable icing.
- Decorate Cake: Transfer icing to a piping bag, snip a small corner, and drizzle over the cooled cake. Immediately sprinkle the green dyed coconut “grass” over the icing, then fill the bundt cake’s central cavity with Cadbury mini eggs or similar egg-shaped candies.
- Serve or Store: The cake can be served immediately or refrigerated until ready to serve.
Notes
- You can substitute half & half with milk or water warmed to room temperature as preferred.
- Coconut oil can be replaced with your favorite oil or melted butter as desired.
- Use gel food coloring sparingly as it’s concentrated and will color the coconut vividly without added moisture.
- Ensure eggs are at room temperature for better cake texture and rise.
- The cake pan should be thoroughly greased and floured to prevent sticking, especially in bundt pans with intricate ridges.
Keywords: Easter cake, bundt cake, mini egg cake, lemon icing, coconut cake, holiday dessert, festive cake, spring dessert, Cadbury mini eggs, colorful cake