Description
Bird Nest Spring Cake is a delightful layered cake decorated with buttercream, toasted coconut “nest,” and speckled candy eggs. With tender vanilla or lemon cake layers and light frosting, it’s as cute as it is delicious, evoking the freshness and new life of spring.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tbsp lemon zest (optional for citrus flavor)
- 1 cup whole milk
- For the Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 4 1/2 cups powdered sugar
- 2–4 tbsp milk or cream
- 2 tsp vanilla extract
- Optional: a few drops of food coloring (pale blue or green)
- For the Nest Decoration:
- 1 1/2 cups sweetened shredded coconut
- Candy-coated chocolate eggs or mini speckled eggs
- Optional: edible flowers or green-tinted coconut “grass”
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Alternate adding dry ingredients and milk until combined.
- Divide into pans and bake for 25–30 minutes. Cool completely.
- Make the Buttercream:
- Beat butter until creamy. Add powdered sugar gradually, then vanilla and milk.
- Mix until fluffy and smooth. Tint with pastel colors if desired.
- Toast the Coconut:
- Spread coconut on a baking sheet and bake at 325°F (165°C) for 5–10 minutes, stirring once, until golden brown.
- Assemble the Cake:
- Layer and frost the cake with buttercream. Smooth or swirl the surface.
- Mound toasted coconut on the top center in a nest shape.
- Place candy eggs in the nest. Add optional flowers or green “grass” around the base.
Notes
- You can use chocolate cake layers for a richer, “soil” effect.
- Try dyeing coconut green to mimic grass for extra decoration.
- Make ahead and store refrigerated, then bring to room temp before serving.
Nutrition
- Calories: ~520
- Sugar: ~46g
- Sodium: ~210mg
- Fat: ~28g
- Saturated Fat: ~17g
- Unsaturated Fat: ~9g
- Trans Fat: ~0.5g
- Carbohydrates: ~60g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~95mg
