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    Home » Recipes » Easter

    Angela @ BakeItWithLove.com · Leave a Comment

    Easter Mini Egg Cake

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    Best Easter mini egg cake with tasty shredded coconut and lots of candy in the 'nest'.

    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!

    Easter mini egg cake topped with lemon icing, coconut, and Cadbury mini eggs on cake stand with easter decor.
    This adorable Easter mini egg cake is as delightful to look at as it is to eat!
    Jump to:
    • Mini Eggs Easter Bundt Cake Recipe
    • 🥘 Easter Mini Egg Cake Ingredients
    • 🔪 How To Make An Easter Egg Nest Bundt Cake
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🐰 More Easter Treats
    • 📋 Recipe
    • 💬 Comments

    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!

    All of the Easter mini egg cake ingredients measured out and ready to bake the bundt cake, top with icing and colored coconut, then fill with Cadbury mini eggs.

    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!*

    * indicates required

    🔪 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

    Easter mini egg cake process photo 1 combining white cake mix with wet ingredients.
    Easter mini egg cake process photo 2 adding shredded sweetened coconut.
    Easter mini egg cake process photo 3 coconut cake batter fully combined.
    Easter mini egg cake process photo 4 and transferred into the prepared bundt pan.
    Easter mini egg cake process photo 5 coconut bundt cake baked until golden and set.
    Easter mini egg cake process photo 6 cooled bundt cake turned out onto a wire cooling rack.
    1. 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.
    2. 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.
    3. 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.
    4. 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

    Easter mini egg cake process photo 7 adding the coconut to a plastic zip top storage baggie with green gel food coloring smeared on the inside of the bag.
    Easter mini egg cake process photo 8 coconut worked into the food coloring to color the coconut green.
    Easter mini egg cake process photo 9 colored coconut spread on a baking sheet to dry.
    1. 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.
    2. Spread. Seal the bag and use your hands to press the coconut so that it moves around the bag and distributes the food coloring.
    3. Dry. Spread the colored coconut on a baking sheet lined with parchment paper and allow it to dry.

    Make The Lemon Bundt Cake Icing

    Easter mini egg cake process photo 10 combining the confectioners sugar with lemon juice, lemon extract, and coconut oil.
    Easter mini egg cake process photo 11 mixed icing with yellow gel food coloring added.
    1. 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.
    2. 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

    Easter mini egg cake process photo 12 assorted Easter sprinkles that are completely optional.
    Easter mini egg cake process photo 13 yellow bundt cake icing drizzled over the cooled coconut bundt cake.
    Easter mini egg cake process photo 14 green colored coconut added with assorted holiday sprinkles.
    1. 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.
    2. 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).
    3. 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 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.
    Wide closeup on the Easter mini egg cake with yellow bundt cake icing, green shredded coconut, assorted Easter sprinkles, and Cadbury mini eggs in the 'nest'.

    🥡 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<<<<

    ❓ FAQ

    Can I Use A Different Flavor Of Bundt Cake To Make This Easter Mini Egg Cake?

    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!

    Can I Use A Different Flavor Of Icing For This Easter Cake?

    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.

    Can This Easter Mini Egg Cake Be Made In Advance?

    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.

    Easter mini egg cake sliced and served on clear glass plate in a bed of the green colored shredded sweetened coconut.

    🐰 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide closeup on the Easter mini egg cake with yellow bundt cake icing, green shredded coconut, assorted Easter sprinkles, and Cadbury mini eggs in the 'nest'.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 6 reviews

    Easter Mini Egg Cake

    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!
    Author | Angela
    Servings: 12 servings
    Calories: 584kcal
    Prep 15 minutes
    Cooking 40 minutes
    Cooling Time 1 hour
    Total Time 1 hour 55 minutes
    Pin Recipe Share on Facebook

    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)

    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.
      15.25 oz white cake mix, 1½ cups half & half, ½ cup coconut oil, 4 large eggs, 2 teaspoon vanilla extract, 1 cup shredded sweetened coconut
    • 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.
      1 cup shredded sweetened coconut, 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.
      2 cups confectioners sugar, 2 tablespoon lemon juice, 1 tablespoon coconut oil, 1 teaspoon lemon extract, yellow gel food coloring
    • 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).
      10 oz Cadbury mini eggs candy
    • Serve immediately or store in the refrigerator until ready to serve.

    Equipment You May Need

    Measuring Cups
    Mixing Bowl
    Bundt Pan (12 Cup)

    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. 

    Nutrition

    Calories: 584kcal (29%) | Carbohydrates: 71g (24%) | Protein: 7g (14%) | Fat: 32g (49%) | Saturated Fat: 24g (150%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 76mg (25%) | Sodium: 314mg (14%) | Potassium: 173mg (5%) | Fiber: 4g (17%) | Sugar: 52g (58%) | Vitamin A: 250IU (5%) | Vitamin C: 2mg (2%) | Calcium: 153mg (15%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best easter cake, cadbury eggs cake, easter cake, easter cake ideas, easter cake with candy, easter cakes, Easter Mini Egg Cake
    Course Cake Recipes, Dessert Recipes, Easter
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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