Easy Coconut Lime Easter Cake
Embrace the colorful charm of Easter with this adorable coconut lime cake.
Perhaps the best part of Easter is showcasing all of the fresh and vibrant colors associated with it. This cake is a perfect example. To make matters even better, it is as delicious as it is pretty.
While it seems a bit counterintuitive, the grass is not coconut. It is actually edible Easter grass which can be purchased at most mass retailers during the season. It comes in a variety of colors and flavors, but in truth I have yet to taste one that had much flavor at all. It is primarily for decoration. The coconut flavor in the cake will come in the form of coconut milk and coconut powder. If you can’t find coconut powder, blitz finely shredded, unsweetened coconut in a food processor until it is a coarse "meal" consistency.
To make the cake, use your favorite white cake mix or "from scratch" recipe and replace the water with coconut milk. Add the zest of one lime to the batter, as well. Then just bake as usual. Cool the cakes completely and place them in the freezer to freeze completely before decorating.
- 4 ounces Neufchâtel cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 1/2 cup coconut powder
- zest of 1 lime
- juice of 1 lime
- 1 chocolate bunny
- Easter egg candies
- 2 bags edible Easter grass
- Place the cream cheese and butter in a mixer and beat on medium speed until fully smooth and fully combined.
- Add the remaining ingredients and mix on low speed until the sugar in moistened. Then turn up the speed and beat on medium for 3-5 minutes or until light and fluffy. Add more sugar or lime juice if necessary to obtain the desired "buttercream" consistency.
- Spread a very thin layer of icing on the frozen cake layers and return them to the freezer. When the thin “crumb coat” has hardened, remove the cakes again and place the bottom layer on a platter or cake stand with a dollop of icing underneath it to hold the cake in place. Spread a layer of icing evenly on top of the bottom layer and then add the top layer. Spread icing evenly around the outside of the cake and on the top. Do not worry about being too neat. Any rough edges will make it easier for the grass to grab onto the icing.
- After the cake is fully covered in icing, cut the edible grass into 1 inch pieces. Press the grass into the icing all over and then fill it with additional grass as needed to cover the cake completely.
- With the cake completely covered in grass, make a divot in the grass slightly smaller than the base of the bunny. Work the base of the bunny into the space and press it firmly into the icing. Sprinkle Easter egg candies around the bunny. If desired, add a small container or mini basket filled with Easter egg candies.