Robin's Egg Easter Cake

Weigh out the ingredients


For the cake batter, you'll need cake flour, Truvia granulated sweetener, egg whites, shredded coconut, butter, coconut milk, oil, vanilla, baking powder, and salt.

Weigh out the ingredients


For the cream cheese frosting, you'll need butter, cream cheese, Truvia confectioner's sweetener, heavy cream, chocolate, and food coloring.

In the bowl of a stand mixer fitted with a paddle attachment, combine flour, Truvia Sweet Complete Granulated Sweetener, baking powder, and salt. Cut up butter into small cubes and mix in on low speed until it resembles wet sand.

Mix dry ingredients


Add the oil, coconut milk, vanilla, and coconut extract, and mix until just combined. Fold in the shredded coconut until evenly distributed.

Add wet ingredients


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

Whip egg whites


Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.

Fold in egg whites


Divide the cake batter between the prepared pans.

Divide batter


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.

Bake, chill, & freeze


Simmer heavy cream, remove from heat, then add the chocolate. Gently stir until the chocolate has melted and ganache is smooth.Chill in fridge for about 15 min, stirring every 5 min. Use an electric hand mixer to whip the ganache to stiff peaks.

Make the whipped ganache


Beat butter and cream cheese on high speed until smooth. Slowly add the Truvia Sweet Complete Confectioner's Sweetener and mix on low speed until fully combined. Add light blue food coloring gel and continue beating on low speed until frosting is smooth.

Make cream cheese frosting


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.

Assemble cake


Use an offset spatula to smooth out the top and spread excess frosting until cake is completely covered. Carefully flick brown food coloring all over the cake with a pastry brush. Top the cake with toasted coconut flakes and mini chocolate candy eggs, and enjoy!