Recipe Index

Ingredients

• 1 vanilla cake, baked as 3 layers, 8-inch (7¾ in) rounds, cooled
• 12 oz unsalted butter, softened, cut into cubes
• 6 cups powdered sugar, sifted
• 3 tsp. vanilla extract
• 1 to 2 drops blue gel food coloring
• 1/8 tsp. salt
• 1 Tbsp. cocoa powder
• 3 Tbsp. boiling water
• 2 cups coconut flakes
• 7 oz small speckled Easter eggs

Method

1. Beat the butter until smooth and pale, then gradually beat in the powdered sugar. Add the vanilla, salt, and enough milk or water if needed to reach a spreadable consistency. Beat until fluffy.
2. Tint most of the buttercream a very pale blue with the gel coloring, mixing well. Reserve a small amount white for contrast, if desired.
3. Level the cake layers if needed. Stack them with a layer of buttercream between each, then apply a thin crumb coat all over and chill for 20 minutes.
4. Apply the remaining blue buttercream smoothly over the top and sides.
5. Mix the cocoa powder with the boiling water to a thin paste. Dip a clean toothbrush or small brush into it and, holding it close to the cake, run a finger over the bristles to flick fine speckles over the surface. Wipe up any drips on the plate.
6. Press the coconut flakes around the top edge to form a nest, fill the centre with the speckled Easter eggs, and chill briefly to set before slicing.

Prep: 45 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data