This Easter mini egg cake is the perfect fun and festive dessert to share with your loved ones this Easter. A moist coconut bundt cake, lemon icing, green shredded coconut, and Cadbury mini eggs candies come together to make an adorable dessert in the form of a bird's nest! It almost looks too good to eat...almost!
Mini Eggs Easter Bundt Cake Recipe
I'm all about fun and festive holiday treats, and this Easter egg nest bundt cake is perfect for springtime! It's perfect for Easter sunday itself, or even just making with the kiddos!
As much as I love making desserts from scratch, sometimes I prefer a little bit of a simpler method. For this cake, I chose to use storebought white cake mix, but I did add some extra tweaks to make it taste just as good as homemade cake!
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For more fun and tasty Easter treats, stop by and check out my full collection of Easter desserts right here! It's got adorable cookies, cakes, cupcakes, and more to try!
🥘 Easter Mini Egg Cake Ingredients
This fun Easter cake uses storebought cake mix for an extra simple recipe! However, you can always make the cake from scratch as well if you like! Check out my recipe homemade white cake mix!
Coconut Bundt Cake
- White Cake Mix - 15.25 ounces of white cake mix (*see notes).
- Half & Half - 1½ cups of half & half or milk or water, warmed to room temperature.
- Coconut Oil - ½ cup coconut oil (or your preferred oil, or use melted butter).
- Eggs - 4 large eggs (at room temperature)
- Vanilla Extract - 2 teaspoons of vanilla extract or a vanilla extract substitute.
- Coconut - 1 cup of shredded sweetened coconut.
Lemon Bundt Cake Icing
- Confectioners' Sugar - 2 cups of confectioners powdered sugar (or see my substitutes for confectioners' sugar).
- Lemon Juice - 2 tablespoons of lemon juice. Use freshly squeezed for the best flavor.
- Coconut Oil - 1 tablespoon of coconut oil.
- Lemon Extract - 1 teaspoon of lemon extract (or see my substitutes for lemon extract).
- Yellow Food Coloring (optional) - Yellow gel food coloring if you want that truly lemon color.
Colored Shredded Coconut & Candy
- Coconut - 1 cup of shredded sweetened coconut.
- Green Food Coloring (optional) - Green gel food coloring to make the coconut look like grass.
- Candies - 10 oz Cadbury mini eggs candy (or other small mini egg-shaped candy).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make An Easter Egg Nest Bundt Cake
This cake is super simple to prepare and bake. Plus, the icing and coconut grass are really easy as well! You will need mixing bowls, a bundt cake pan, and measuring utensils.
This recipe is for one standard-sized bundt cake, which can be cut into 12 servings (perfect for the extended family!)
Bake The Coconut Bundt Cake
- Preheat. Preheat your oven to 350°F (175°C) and grease your 12-cup bundt pan using the butter and flour combo. *Apply the butter generously using a paper towel, then add 1-2 tablespoons flour and roll to coat all of the buttered surfaces. be sure to get into all the ridges of your bundt pan.
- Mix. In a large mixing bowl, combine a 15.25-ounce package of white cake mix with the wet ingredients (1½ cups of half & half or milk, ½ cup of coconut oil, 4 large eggs, and 2 teaspoons of vanilla extract). Mix just until combined, then add 1 cup of shredded sweetened coconut and stir until evenly distributed.
- Bake. Transfer into your prepared bundt pan and bake at 350°F (175°C) for 35-45 minutes, or until an inserted toothpick, knife, or cake tester comes out clean or with only a crumb clinging to it.
- Cool. Remove the baked bundt cake from the oven and allow it to cool for one hour. Invert the cooled cake over a cooling rack and allow it to release from the pan.
Color The Shredded Coconut
- Prepare the coconut. Place 1 cup of sweetened shredded coconut into a zip-top storage bag along with a few drops of green gel food coloring.
- Spread. Seal the bag and use your hands to press the coconut so that it moves around the bag and distributes the food coloring.
- Dry. Spread the colored coconut on a baking sheet lined with parchment paper and allow it to dry.
Make The Lemon Bundt Cake Icing
- Whisk. In a large mixing bowl, whisk together 2 cups of confectioners' sugar, 2 tablespoons of lemon juice, 1 tablespoon of coconut oil, 1 teaspoon of lemon extract, and a few drops of the optional yellow food coloring (if using) until smooth.
- Adjust. Adust the consistency of the icing, if needed. Add a small amount of hot water to thin it more, or add a little bit more confectioners' sugar to thicken it. You want it to be thin enough to drizzle, but firm enough to stay in place.
Decorate The Cake
- Ice the cake. Place the icing into a zip-top plastic bag or piping bag and snip off a tiny portion of the corner. Once the cake has cooled entirely, drizzle the icing over the top center of the cake, repeating until you have used all of the bundt cake icing.
- Add the coconut and candy. Sprinkle the colored coconut "grass" over the top of the iced cake and then fill the center cavity with 10 ounces of Cadbury mini eggs (or other egg-shaped candy).
- Serve. Serve immediately or store in the refrigerator until ready to serve.
This yummy and fun Easter cake is a wonderful springtime treat that the whole family will love! Pair it with some other tasty Easter recipes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you want your cake to be truly white in color, swap out the 4 whole eggs for 8 large egg whites and use a clear vanilla extract.
- You can use any brand of cake mix or one of my homemade cake mixes.
- White or yellow cake mixes are great basic cake flavors, but a lemon cake mix is also tasty.
- The ingredients added to the base cake mix here are some of the great tips and tricks found in my article about how to make boxed cake mix better.
- The yellow and green gel food coloring is optional for both the yellow icing and green shredded sweetened coconut.
- If you're not serving your cake right away, be sure to keep it refrigerated. 30 minutes before serving, set it out at room temperature so it isn't cold.
🥡 Storing
This Easter mini cake should be kept in an airtight container in the fridge and enjoyed within 4-5 days.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
The coconut and lemon flavor is delicious, but the thing that makes this an 'Easter cake' is the decorations! You can easily make your favorite flavor of bundt cake and frost it with any light-colored frosting before decorating it with coconut and candy eggs. It will still be just as adorable!
Sure! I love the refreshing lemon flavor, but you can always swap it out for any of your favorite icing flavors! I recommend sticking to a frosting that is light in color in order to keep the same appearance.
Sure! You can be pretty busy on Easter Sunday, so feel free to prepare this cake 1-2 days in advance! Keep it stored in a cake storage container or another type of sealed container in the refrigerator. When ready, place it on the counter about 30 minutes before serving so it can come to room temperature.
🐰 More Easter Treats
- Bunny Butt Cookies - Classic sugar cookies are coated in buttercream and decorated to look like a bunny's butt!
- Tres Leches Cake - An incredibly moist and sweet cake soaked in 3 types of milk!
- Easter Basket Cookies - Cute cookies that are frosted, coated with coconut grass, and topped with chocolate candy eggs!
- Easter Fudge Covered Oreos - Fudge-covered Oreos are a yummy and simple treat!
- No Bake Easter Peeps Nests - No-bake cookies are topped with shredded coconut and Peeps marshmallow chicks!
- Carrot Cake - A perfect springtime cake loaded with carrots and coated with cream cheese frosting!
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📖 Recipe Card
Easter Mini Egg Cake
Ingredients
Coconut Bundt 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 your preferred oil, or use melted butter)
- 4 large eggs (at room temperature)
- 2 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Lemon Bundt Cake Icing
- 2 cups confectioners sugar
- 2 tablespoon lemon juice
- 1 tablespoon coconut oil
- 1 teaspoon lemon extract
- yellow gel food coloring (optional)
Colored Shredded Coconut & Candy
- 1 cup shredded sweetened coconut
- green gel food coloring (optional)
- 10 oz Cadbury mini eggs candy (or other small mini egg shaped candy)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Bake The Coconut Bundt Cake
- Preheat your oven to 350°F (175°C) and grease your 12 cup bundt pan using the butter and flour combo. *Apply the butter generously using a paper towel, then add 1-2 tablespoons flour and roll to coat all of the buttered surfaces. be sure to get into all the ridges of your bundt pan.
- In a large mixing bowl combine the white cake mix with the wet ingredients (half & half or milk, coconut oil, eggs, and vanilla extract). Mix just until combined then add the shredded sweetened coconut and stir until evenly distributed.
- Transfer into your prepared bundt pan and bake at 350°F (175°C) for 35-45 minutes, or until an inserted tooth pick, knife, or cake tester comes out clean or with only a crumb clinging to it.
- Remove the baked bundt cake from the oven and allow to cool for one hour. Invert the cooled cake over a cooling rack and allow it to release from the pan.
Color The Shredded Coconut
- Place your shredded coconut into a zip-top storage bag along with a few drops of green gel food coloring.
- Seal the bag and use your hands to press the coconut so that it moves around the bag and distributes the food coloring.
- Spread the colored coconut out on a baking sheet lined with parchment paper and allow it to dry.
Make The Lemon Bundt Cake Icing
- In a large mixing bowl, whisk together the confectioners' sugar, lemon juice, coconut oil, lemon extract, and the optional yellow food coloring (if using) until smooth.
- Adust the consistency of the icing, if needed. Add a small amount of hot water to thin it more, or add a little bit more confectioners' sugar to thicken it. You want it to be thin enough to drizzle, but firm enough to stay in place.
Decorate The Cake
- Place the icing into a zip-top plastic bag or piping bag and snip off a tiny portion of the corner. Once the cake has cooled entirely, drizzle the icing over the top center of the cake, repeating until you have used all of the bundt cake icing.
- Sprinkle the colored coconut "grass" over the top of the iced cake and then fill the center cavity with Cadbury mini eggs (or other egg-shaped candy).
- Serve immediately or store in the refrigerator until ready to serve.
Notes
- If you want your cake to be truly white in color, swap out the 4 whole eggs for 8 large egg whites and use a clear vanilla extract.
- You can use any brand of cake mix or one of my homemade cake mixes.
- White or yellow cake mixes are great basic cake flavors, but a lemon cake mix is also tasty.
- The ingredients added to the base cake mix here are some of the great tips and tricks found in my article about how to make boxed cake mix better.
- The yellow and green gel food coloring is optional for both the yellow icing and green shredded sweetened coconut.
- If not serving immediately, store your Easter cake in the fridge. Bring it out of the refrigerator 30 minutes before slicing and serving to allow it to come up to room temperature.
- To store: Keep stored covered or in a sealed container in the fridge for 4-5 days.
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