Easy Extravagant Easter Cake

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The perfect show stopper to impress over Easter
Preparation time30
Cooking time20


2 packets of chocolate super moist cake mix
300g butter, softened
2½ cup icing sugar mixture
1 tsp vanilla essence
1 tsp milk
3 different food colourings
1½ cups of coarsely shredded coconut
150g white chocolate
12 small easter eggs 



  1. Grease and flour 5 x 20cm cake pans, pre heat oven to 180c.
  2. Make up cake packet mixes according to instructions and evenly fill the 5 prepared cake pans. Cook for approximately 20 mins or until cake is pulling away from the sides of the pans. Cool.
  3. Cut the rounded tops off each of the cakes to make them flat for easy stacking.
  4. Beat the butter and icing sugar together until light and fluffy, approximately 5 mins.  Add the vanilla essence and the milk.
  5. Divide the butter cream into half.  With one half, divide into 3 and using the food colourings colour to desired shade.
  6. Spread the coloured butter cream between each of the layers and stack on top of each other. It is easier to construct the cake on the dish that you intend to serve it on.
  7. Cover the outside of the cake entirely with the butter cream that hasn’t been coloured. Sprinkle the sides and top of the cake with 1 cup of the shredded coconut. Place chocolate birds nest on top of the cake. Serve.

For The Birds Nest

  1. Melt the chocolate in the microwave on 50% power and stirring regularly to avoid burning. 
  2. Add the remaining shredded coconut to the chocolate and mix well. Line a small bowl with cling wrap and place the chocolate coconut mix into the bowl. Using the back of a spoon, gently push the chocolate up the sides to cover the entire shape of the bowl.  
  3. Place in refrigerator until set. Once the chocolate nest has set, remove from the bowl and peel away the cling wrap. Place nest on top of the cake and fill with easter eggs.