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.
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).