Mini Easter Nest Cakes

These moist chocolate and coconut-flavored cakes are baked in a mini bundt pan to form the shape of a nest, and then filled with jellybean eggs.

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Ingredients:

• 1 1/2 cups all purpose flour
• 1 1/4 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 2 tbsp softened butter
• 1 cup coconut milk, canned or fresh
• 2 large eggs
• 1 tsp coconut flavoring
• 1/2 cup unsweetened applesauce
• 1/2 cup shredded coconut
• chocolate or white icing, your choice
• 2 cups toasted coconut
• small bag speckled jelly beans or other small candy eggs, your choice

Method

Sift first five ingredients into large bowl of electric mixer. Add butter and coconut milk and beat at medium speed for 2 minutes, scraping sides and bottom of bowl occasionally. Add eggs and flavoring and beat 2 more minutes. Fold in applesauce and coconut. Pour 1/4 cup batter into each of 12 one-cup mini bundt pans prepared according to manufacturer's directions. Bake approximately 16 minutes or until surface of cakes spring back when lightly touched and toothpick comes out almost clean. Cool on wire rack. Frost cakes with your favorite icing and sprinkle sides and top with toasted coconut. (Toast coconut in shallow baking pan at 350 degrees approximately 10-15 minutes, stirring after 5 minutes to prevent burning.) Place 3 candy eggs in center of each nest cake. Place cakes on serving plates with a scoop of your favorite ice cream on the side.

Notes: Wilton manufactures a 6 cup mini bundt pan that is readily available online. The six one cup bundt forms are each equivalent to a cupcake when 1/4 cup batter is used. These cakes are very good with homemade cream cheese icing that has been flavored with coconut flavoring instead of vanilla.

Number of servings: 12

Submitted By: Castranova
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