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Easter Coconut Cake
Easter Coconut Cake

Easter Coconut Cake

1 Hr(s) 35 Min(s) (incl. cooling
25 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Celebrate the season with this Easy Coconut Cake recipe. Our Easy Coconut Cake features raspberry jam, cream cheese frosting and is topped with candy eggs.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
1/4 cup milk
1/2 cup seedless raspberry jam
16 large speckled malted milk eggs
Let's Make It
1
Heat oven to 350ºF.
2
Prepare cake batter and bake as directed on package for 2 (8-inch) round cake layers. Cool cakes 10 min. Remove from pans to wire racks; cool completely.
3
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Gently stir in COOL WHIP. Spoon 1 cup COOL WHIP mixture into pastry bag fitted with desired decorating tip; reserve for later use.
4
Stack cake layers on plate, filling layers with jam. Frost top and side of cake with remaining COOL WHIP mixture. Gently press coconut into COOL WHIP mixture on side of cake. Pipe reserved COOL WHIP mixture onto top of cake. Top with malted milk eggs.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 300mg
13%
Total Carbohydrates 36g
13%
Dietary Fiber 1g
4%
Sugars 22g
44%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
50%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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