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Coconut Cake Nests Recipe


20 Min.
33 Min.
Skill Level:
12 nests

Get creative and try HERSHEY'S CHIPITS Coconut Cake Nests Recipe this Easter with HERSHEY'S EGGIES Candy filling a vanilla frosting and coconut flake nest.

Ingredients & Directions

Prep Time
33 minutes
Bake Time
20 minutes
Cool Time
10 minutes


  • 1/2 cup
    butter or margarine, softened (1 stick) (125 mL)
  • 1/2 cup
    shortening (125 mL)
  • 2 cups
    sugar (500 mL)
  • 5
    eggs, separated
  • 1 tsp
    vanilla extract (5 mL)
  • 2 cups
    all-purpose flour (500 mL)
  • 1 tsp
    baking soda (5 mL)
  • 1/4 tsp
    salt (1 mL)
  • 1 cup
    buttermilk or sour milk* (250 mL)
  • 1 cup
    sweetened coconut flakes, tinted** (250 mL)
  • 1/2 cup
    chopped pecans (125 mL)
  • vanilla frosting (ready-to-spread or your favorite recipe)


Equipment Needed 
oven Oven
fluted tube pan (12) 4-inch (10 cm) Fluted Tube Pans
measuring cups Measuring Cups
Mixing Bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
resealable food storage bag Resealable Food Storage Bag

Heat oven to 350°F (180° C). Grease and flour twelve 4-inch (10 cm) fluted tube pans.


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.


Beat egg whites until stiff; fold into batter. Divide batter evenly into prepared pans.


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.


Prepare tinted coconut and Vanilla Frosting.


To tint coconut, combine 1/2 tsp (2 mL) water and few drops of food colouring in a small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup (250 mL) sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.


Frost cake tops with vanilla frosting; sprinkle frosting with tinted coconut. Fill "nest" with 3 candy pieces that are the same color.

Note: *To sour milk: Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).