Description
This charming vanilla layer cake features a soft robin’s egg blue buttercream and a toasted coconut nest. The unique cocoa-speckled finish makes it a whimsical and impressive centerpiece for any spring celebration.
Ingredients
- 3 8-inch vanilla or yellow cake layers
- Unsalted butter, softened
- Powdered sugar, sifted
- Vanilla extract
- Salt
- Pastel blue gel food coloring
- 1 tablespoon cocoa powder
- Boiling water
- Coconut flakes
- Candy eggs (malt or chocolate)
Instructions
- Level the cooled cake layers and chill them in the refrigerator to make frosting easier.
- Spread coconut flakes on a tray and bake at 325°F (160°C) for 6–10 minutes until golden, stirring often.
- Beat softened butter on high speed for 3 minutes until it turns almost white.
- Add sifted powdered sugar in batches, then mix in vanilla and salt; whip until fluffy.
- Tint a small portion of frosting with blue gel coloring and fold it back into the main batch to reach a soft pastel shade.
- Frost between the cake layers and coat the outside and top of the cake.
- Mix cocoa powder with boiling water and use a clean toothbrush to flick speckles onto the cake surface.
- Pile toasted coconut in the center to form a nest and arrange candy eggs inside.
Notes
For the cleanest look, chill the frosted cake for 20 minutes before applying the cocoa speckles to help the buttercream set. Always use a brand new toothbrush designated specifically for food use to ensure hygiene while decorating.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American