Coconut Easter Cake

This coconut Easter cake recipe is a 3-layered coconut cake with green-tinted coconut, jelly beans, and a creamy coconut-flavored buttercream frosting.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 727 Calories

Ingredients

• 3 eggs
• 2 drops green food coloring
• 6 cups confectioners' sugar
• 1 cup water
• 6 tablespoons heavy whipping cream
• 1 (18.25 ounce) box yellow cake mix
• 1 cup butter at room temperature
• 2 cups sweetened flaked coconut, or as needed - divided
• 5 jelly beans in assorted colors, or as desired
• 0.33333334326744 cup vegetable oil
• 0.5 teaspoon water
• 2.5 teaspoons coconut extract

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Step 2

Combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.

Step 3

Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, about 25 minutes.

Step 4

Cool cakes in pans for 10 minutes. Run a table knife around edges to loosen cakes; invert carefully onto wire racks. Cool at least 30 minutes.

Step 5

Beat butter in a large bowl with an electric mixer on low speed until creamy and smooth. Beat in remaining 2 1/2 teaspoons coconut extract.

Step 6

Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until confectioners' sugar and cream have been incorporated and frosting is smooth and creamy.

Step 7

Level tops of cakes with a long serrated knife. Place 1 cake onto a serving platter; frost top of cake with about 1/4 frosting. Sprinkle with about 1/3 cup flaked coconut.

Step 8

Place 1 cake layer onto coconut layer; repeat frosting and sprinkling. Place remaining 1 cake layer on top; frost top and sides with remaining 1/2 frosting. Lightly press 1/3 cup coconut evenly into sides of cake.

Step 9

Place remaining 1 cup coconut into a resealable plastic bag; add 1/2 teaspoon water and green food coloring. Squeeze out excess air and seal the bag; shake and press bag to mix food coloring and coconut until coconut tinted light green. Transfer to a paper towel to dry.

Step 10

Spread green coconut on top of cake; place colored jelly beans in middle and press lightly to secure.