Easter Nest Cake

A tasty break from chocolate, this unique Easter cake uses a ring or Bundt tin to create a nest shape. We decorated ours with small chocolate eggs, but you can use any toppings you like. It’s a delicious, non-traditional twist on seasonal baking.

Difficulty

High

Time

70 min

Ingredients

Servings

8

Makes

1 Cake

225

225 , cut into cubes, softened

275

3.5

4 , beaten

1

2

250 , cut into cubes, softened

500

1

2

, as needed, toasted

, as needed, optional

Utensils

1 Ring cake mould 23 cm (9”), KVL4100W, KVC3100W, KVC65.001WH, KMX751AWH, KWL90.004SI, Creaming Beater

Instructions

Getting started

Preheat the oven to 170ºC

Grease the ring cake mould

Fit the Creaming beater to the machine

Stage 1

Add Ingredients 1 (sugar, butter, flour, baking powder, egg, vanilla, milk) into the Mixer bowl

Attach the Mixer bowl to the machine and fit the splash guard

Start the machine on speed 1 and gradually increase speed

Mix on speed 3 for 2 minutes

Transfer the mixture into the prepared ring mould

Bake at 170ºC for 50 minutes or until a skewer inserted tests clean

Remove from the oven

Let cool in the tin for 5-10 minutes

Turn out onto a cooling rack until completely cool

Stage 2

Retrieve, clean the Mixer bowl and fit the Creaming beater

Add the first item of Ingredients 2 (butter) into the Mixer bowl

Attach the Mixer Bowl to the machine

Mix on speed 3 for 30 seconds

Scrape down the sides of the bowl with a spatula

Add the remaining Ingredients 2 (sugar, vanilla, milk) into the Mixer bowl, fit the splash guard

Mix on speed 3 for 2 minutes

Cover the cake with the buttercream until evenly coated all over

Ensure the cake is completely cool before coating

Stage 3

Layer Ingredients 3 (coconut flakes) onto the cake

Start at the bottom and work your way up until the whole cake is covered

To Finish (optional)

Place chocolate Easter eggs in the centre of the cake