Robin's Egg Easter Cake

Everyone needs a showstopper of a dessert for Easter brunch or dinner, and this robin's egg Easter cake is a clear winner! Moist, fluffy coconut cake layers are topped with a rich, whipped milk chocolate ganache and sweet cream cheese frosting to make a delicious cake on its own - but with light blue frosting, brown speckles, and a coconut flake bird's nest with mini chocolate eggs on top, this cake will make a truly stunning, festive dessert to enjoy after Easter dinner!

For more Easter recipes, try Coconut Cupcakes with Coconut Cream Cheese Frosting, Small Batch Lemon Bars, Mini Carrot Cake, and Deep Dish Coconut Cream Pie.

Why you'll love this robin's egg Easter cake

• Stevia Leaf Sweetener: Truvia Sweet Complete Granulated Sweetener and Truvia Sweet Complete Confectioners Sweetener are made from a blend of stevia leaf extract, chicory root fiber, and erythritol. They add sweetness to both the cake layers and the frosting naturally without adding calories, but bakes, sweetens, and measures cup-for-cup like traditional sugar.
• Incredibly Moist Coconut Cake: These coconut cake layers have an impossibly moist and fluffy texture with light & bright springtime flavor that's perfect for your Easter celebrations.
• Silky Cream Cheese Frosting: Everything is better with cream cheese frosting, and this cake is no exception. Add a touch of light blue food coloring to create a robin's egg look!
• Fun, Festive Easter Dessert: This festive Easter cake is decorated to look like a robin's egg, complete with a cute bird's nest made from toasted coconut flakes and mini chocolate Easter eggs on top!

Ingredient Notes

• Sweetener: Use Truvia Sweet Complete Granulated Sweetener for the cake batter and Truvia Sweet Complete Confectioners Sweetener for the frosting!
• Chocolate: Use a high quality milk chocolate for a unique flavor profile. Alternatively, you can use semi-sweet chocolate chips, or even dark chocolate chips.
• Coconut Milk: Canned coconut milk adds moisture, but it also adds to the coconut flavor! 
• Coconut: Use unsweetened shredded coconut for the cake batter and coconut flakes for topping!
• Cream Cheese: Use full-fat cold block cream cheese for the frosting.
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Oil: I recommend using an extra light tasting olive oil, but you can use any neutral oil such as coconut, canola, or vegetable oil.
• Cake Flour: Cake flour will make this cake perfectly soft, but if you're in a pinch you can use all-purpose flour. 
• Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

STEP 1: Mix dry ingredients. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, Truvia Sweet Complete Granulated All-Purpose Sweetener, baking powder, and salt. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

STEP 2: Add wet ingredients. Add the oil, coconut milk, vanilla, and coconut extract, and mix until just combined. Fold in the shredded coconut until evenly distributed.

STEP 3: Whip egg whites. In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.

STEP 4: Fold in egg whites. Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.

STEP 5: Divide batter. Divide the cake batter between the prepared pans.

STEP 6: Bake, cool, and freeze. Bake for about 22-25 minutes or until the cakes start to pull away from the sides of the pans. Immediately turn the cakes out onto a wire rack to cool completely. Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)

STEP 7: Make the whipped ganache. In a small saucepan, bring the heavy cream to a simmer or about 190 degrees F. Once simmering, remove from heat and add the chocolate. Use a small rubber spatula or spoon to gently stir until the chocolate has melted and the ganache is homogeneous. Pour the ganache into a medium bowl and place in the fridge for about 15 minutes, stirring every 5 minutes. The ganache needs to be about room temperature, not too hot, but not too cold. Use an electric hand mixer to whip the ganache to stiff peaks. Set aside.

STEP 8: Make the cream cheese frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, and cream cheese on high speed until smooth. Slowly add the Truvia Sweet Complete Confectioners Sweetener and mix on low speed until fully combined. Once all of the confectioner's sweetener is added, add a few drops of light blue food coloring gel and continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

STEP 9: Assemble cake. Place the first cake layer on a cake stand. Pipe a dam of frosting around the edge of the cake. Fill the center with a few scoops of whipped chocolate ganache. Top with the second cake layer and repeat.

STEP 10: Decorate. Add the last cake layer and top with a few scoops of frosting. Use an offset spatula to smooth out the top, and spread the excess all over the sides. Continue frosting the cake until it's completely covered. To add robin's egg spots, dip a pastry brush in brown food coloring gel and carefully flick it all over the cake. Top the cake with toasted coconut flakes and mini chocolate candy eggs, and enjoy!