Description
A delightful Easter Egg Nest Cake featuring moist chocolate layers, fluffy frosting, and a topping of toasted coconut and colorful candy eggs.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- Candy eggs (for decoration)
- Chick and bunny decorations (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour the bundt pan.
- Combine the dry ingredients: whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the wet ingredients: incorporate the eggs, milk, oil, and vanilla into the dry mixture and beat on medium speed for about 2 minutes until smooth.
- Stir in boiling water, which will create a thin batter.
- Pour the batter into the prepared bundt pan, filling it about three-quarters full.
- Bake for 30-35 minutes; check for doneness with a toothpick.
- Cool the cake in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Frost the cake with chocolate frosting, sprinkle with shredded coconut, and decorate with candy eggs and other decorations as desired.
- Slice, serve, and enjoy.
Notes
You can bake the cake a day in advance; frost just before serving for the best texture. Consider using an air fryer at a lower temperature and reduced time for a different cooking method.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg