Easter is just around the corner and we wanted to give you some fun ideas to impress everyone around the diner table!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
1bakedand cooled bundt cake
1 1/2cupsshredded dry coconut
224gcream cheese, softened to room temperature
1/4cupunsalted butter, softened to room temperature
1-2tbspheavy cream or milk
1tsppure vanilla extract
1-2cupsEaster candy eggs
Optional: 1 tsp coconut extract
Invert the bundt cake onto a cake stand or serving platter.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla and coconut extracts with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired. Taste. Add a pinch of salt if needed.
Frost the cooled bundt cake. Top the entire cake with coconut. Fill the center with candies. Serve immediately or refrigerate until ready to serve, up to 24 hours. *Cover leftover cake tightly and store in the refrigerator for 5 days.