When I think about a great Easter dessert that is sure to make a big impression, I think about the Two Chicks from the Sticks Easter Coconut Cake with Cream Cheese Frosting and Homemade Lemon Curd.
I love the 9-inch cake version of this recipe, but your childen might find the cupcakes oh so adorable. Since the holiday weekend is in full bloom, I have included a shortcut version using a Duncan Hines White Cake Mix.
While you may want to take the cake mix shortcut, please don’t give in and buy the bottled lemon curd. There’s no comparing our recipe to the store bought stuff. Prepare the lemon curd first and let it cool down for 4-6 hours in the refrigerator. You’ll have plenty of lemon curd left over to pair with some vanilla pound cake or blueberry scones.
Your favorite Chick from the South – Jamie
An impressive holiday cake that is sure to please your coconut loving friends and family.
- Coconut Cake
- butter, room temp - 1 cup
- sugar - 1 3/4 cups
- eggs - 4
- vanilla extract - 1 1/2 teaspoons
- cake flour, sifted - 3 cups
- baking powder - 2 1/2 teaspoons
- fine sea salt - 1/2 teaspoon
- Coconut Cake Short Cut
- Duncan Hines White Cake Mix - 1 box
- egg whites - 2
- whole egg - 1
- coconut milk - 1 cup
- vegetable oil - 1/4 cup
1. Preheat the oven to 350⁰F. Butter three 8-inch round cake pans and line the bottoms with parchment paper. Butter the surface of the parchment paper as well. Lightly sift flour all over the sides and bottoms of the pans before tapping out any excess; set aside.
2. In a large mixing bowl, sift the cake flour before adding the baking powder and sea salt. Whisk the three dry ingredients together and set aside.
3. In the bowl of an electric mixer, place the softened butter. Using a paddle attachment, cream the butter first on low speed, gradually increasing to medium speed. Once light and fluffy, add the sugar and beat until light and fluffy (this should take about 3 minutes or less). Add the eggs one at a time, beating well between each addition. Add the vanilla and mix for an additional minute.
4. With the mixer on medium-low speed, alternate flour mixture and coconut milk, beginning and ending with the flour mixture. Mix together until just combined.
5. To prepare a three layer cake, divide the batter between the three prepared pans. Bake for approximately 25 minutes or until a toothpick inserted near the center comes out clean. To prepare cupcakes, line two 12-hole cupcake pans with paper liners, fill two-thirds full and bake for 12-15 minutes or until a toothpick inserted near the center comes out clean.
6. Transfer the pans to a wire rack and cool for ten minutes. Remove the cakes from the pans and continue to allow them to cool on the wire rack. Prepare lemon curd, green coconut grass and frosting.
7. Once cooled, place one cake on a cake plate, add frosting, then lemon curd, and repeat the process with the other two layers. Finish with frosting and top with coconut. Decorate top of cake with jelly beans and/or holiday candies. Refrigerate if you are not serving right away.
Layered Coconut Cake Shortcut
Prepare one Duncan Hines White Cake Mix, as directed on the back of the box, substituting 1 cup of coconut milk for the 1 cup of water and adding one egg yolk. You will prepare two 9-inch cake rounds and cut them in half, creating four layers of cake and three layers of lemon curd filling.
Green Coconut Grass
1 1/2 - 2 cups sweetened, shredded coconut
8-12 drops of green food coloring
Jelly beans and other candy decorations
Place coconut into a large zip lock bag. Drop 6 or 7 drops of green food coloring along the inside of the zip lock bag. Shake the coconut and food coloring together for one to two minutes. Continue to add food coloring one to two drops at a time until you reach the desired color. Lay the colored coconut out on a lined sheet pan for 5 to 10 minutes.
Fluffy Cream Cheese Frosting
3/4 cup unsalted butter, room temp
12 ounces cream cheese, room temp
1 tablespoon good-quality vanilla extract
8 cups powdered sugar (up to 9 cups can be used if you prefer a stiffer frosting)
1. In the bowl of an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
1 heaping cup of sugar
½ cup freshly squeezed lemon juice
2 egg yolks
½ cup butter, cut into 8 pieces
1. In double boiler, bring 2 cups of water to boiling then reduce heat until the water begins to simmer.
2. In a medium bowl, combine together sugar, lemon juice, egg yolks, and eggs; mix well. Place bowl over —but not touching—the simmering water. Cook, stirring constantly, until mixture thickens to the consistency of pudding. Add butter; stir until incorporated. Remove from heat; transfer to another bowl and refrigerate.