Coconut Cake Nests

Need a festive springtime or Easter dessert the whole family will love? This playful Coconut Cake Nests recipe combines sweetened coconut flakes with CADBURY MINI EGGS Milk Chocolate Candies to create festive birds nest treats! The base of this fun dessert is simple yet delicious mini Bundt cakes topped with creamy vanilla frosting sprinkled with shredded coconut that looks just like a nest when piled up then finally finished with pastel chocolate eggs. These Coconut Cake Nests are so good youll want to make them any time of the year.

Ingredients
12 cup
butter or margarine 1 stick softened
12 cup
shortening
2 cups
sugar
5
eggs separated
1 tsp
vanilla extract
2 cups
allpurpose flour
1 tsp
baking soda
14 tsp
salt
1 cup
buttermilk or sour milk
1 cup
sweetened coconut flakes
12 cup
pecans chopped
vanilla readytospread frosting
1 cup
toasted or tinted coconut
CADBURY MINI EGGS Candy or HERSHEYS Candy Coated Milk Chocolate Eggs optional
Directions
Heat oven to 350F. Grease and flour twelve 4inch fluted tube pans.
2
Beat butter shortening sugar egg yolks and vanilla until creamy. Stir together flour baking soda and salt add alternately with buttermilk beating until well blended. Stir in coconut and pecans.
3
Beat egg whites until stiff fold into batter. Divide batter evenly into prepared pans.
4
Bake 20 to 25 minutes or until toothpick inserted in cake centers comes out clean. Cool 10 minutes remove from pans. Cool completely on wire rack.
5
Prepare Vanilla Frosting and toasted or tinted coconut.
6
Frost cake tops with vanilla frosting sprinkle frosting with toasted or tinted coconut. Fill nest with 3 candy pieces that are the same color.