Coconut Easter Nest Cake

coconut Easter nest cake cut into slices with candy in the center

Welcome to the 1,000th post on Sally’s Baking Addiction!

Let me get all mushy for 1 sec. That’s 5 years, 158,109 comments, 850 recipes, 0 regrets, 2,394 grocery store trips, and 3,101 dishwasher cycles. Those last two are a calculated approximate, of course. Thank you for helping keep the engines running and recipe ideas flowing. You, and this entire enthusiastic baking community, are this blog’s foundation. You are the main reason why I “show up” to work each day and I am overwhelmingly full of gratitude for your comments, emails, and participation, as well as your continued support, inspiration, and encouragement. Thank you from the bottom of my heart for helping build what this site is today.

PS: I love you   

coconut Easter nest cake with candy in the center

So let’s eat cake with candy! Honestly out of all the holidays in the year, Easter season is the BEST candy season. Easter bunny, you’ve got the right idea. Robin’s Eggs! Jelly Beans! Cadbury Creme Eggs! Reese’s Eggs! I wanted to put the pastel beauties of the season on display and while another piñata cake was tempting, I was inspired by Real Simple’s nest cake. It’s sort of the same, just a lot more festive (and easier, too). And how beautiful as the finale to your Easter meal?

While you can truly use any flavor Bundt cake you desire, I went with my favorite lemon Bundt cake. I typically add a lemon soaking syrup and poppy seeds to the lemon Bundt cake, but since the focus of this dessert would be on the garnish– I kept it plain. But “plain” isn’t how I would describe it. Rather, this lemon Bundt cake is soft, sweet, and moist. Smack dab in the middle between fluffy and dense with *just* the right amount of lemon zing.

Other cake flavors you can use:

You have control over the flavor. Just use whatever your family will like best.

cream cheese frosting in a glass mixing bowl with whisk attachment

Easter nest bundt cake with cream cheese frosting layer on pink plate

Transforming the cake into a bird’s nest easy. Cover it with frosting, then coconut, then pile candies in the center. 10 minutes, tops.

Like the cake flavor, you also have total control over the frosting flavor too. But I will say one thing: silky smooth cream cheese frosting is really easy to spread on a Bundt cake because it glides right on. In addition, it’s a fabulous “glue” for all the toasted coconut on top. I add 1 teaspoon of coconut extract to the frosting to amp up the coconut flavor. On Easter weekend, I plan to make the frosting 1 day in advance so there’s one less task before the big meal. That’s the other thing about cream cheese frosting: it holds up well over a couple days. And speaking of preparing ahead, the lemon Bundt cake is AWESOME for making ahead because it holds up beautifully overnight.

And now for the goodies + garnish:

toasted coconut

Easter candy eggs and M&Ms

Use sweetened shredded coconut. For a contrast of texture and color, I toasted only half of the coconut. You can leave the coconut plain or toast it all– the decision is yours. You can also use unsweetened coconut too.

Don’t like coconut? Use sliced almonds as the nest instead!

The eggs in the nest are, of course, Easter candies. Just pile them in the center of the Bundt cake. When you cut into the cake, the candies spill down in a pastel sugar waterfall, total piñata cake style. Egg-cellent.

And you know what would launch the cuteness factor into overdrive? Adding chick PEEPS!

Coconut easter nest bundt cake with Easter candy

slice of coconut easter nest bundt cake with Easter candy on plate

It’s basically double dessert because after you inhale the cake, you get a pile of Easter candies. 🙂

More Easter Dessert Recipes

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coconut Easter nest cake cut into slices with candy in the center

Coconut Easter Nest Cake

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American


A stunning and easy dessert, this coconut Easter nest cake will impress everyone around the Easter dinner table!


Cream Cheese Frosting

  • 8 ounces (224g) full-fat block style cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 12 Tablespoons (15-30ml) heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • optional: 1 teaspoon coconut extract


  • 1 and 1/2 cups shredded coconut (sweetened or unsweetened)*
  • 12 cups Easter candy eggs


  1. Invert the Bundt cake onto a cake stand or serving platter.
  2. 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.
  3. 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.
  4. Cover leftover cake tightly and store in the refrigerator for 5 days.


  1. I used this lemon Bundt cake recipe. Left out the poppy seeds, soaking syrup, and glaze.
  2. If desired, toast some or all of the coconut in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.
  3. Inspired by Real Simple

A stunning and easy dessert, this coconut Easter nest cake will impress everyone around the Easter dinner table! Recipe on


  1. Hi Sally…what a great idea for an Easter cake! Do you think your yellow sheet cake recipe would pair well with the coconut frosting? Or am I better off with a vanilla/angel food cake?

    Thank you so much,

    1. Hi Stephanie! For best results, I advise you use my vanilla cake recipe. 🙂

  2. I have been wanting too make this cake since you first posted it, and this year I finally got around to it. I followed the recipe exactly (lemon cake and coconut cream cheese frosting). It both looked and tasted amazing! I think this cake will have to become a new tradition in my family. Thanks a lot for inspiring photos and excellent recipes!

  3. Hi Sally! I’d like to make this recipe! I plan on using the carrot cake recipe you have linked above. However, how should I adjust the carrot cake recipe if I am making it in a 6 cup bundt pan? Should I halve it? As for the frosting, I think I’ll leave that as it is because you can NEVER have too much frosting! Thank you!

    1. Hi Lauren! You may want to use the batter from my carrot cake cupcakes for that size Bundt pan.

  4. I made this today and wow it was a beautiful cake!

    Life pro tip: Let’s face it, some people don’t like coconut. I had some leftover robin eggs and cream cheese frosting so I made Sally’s no bake oatmeal cookie recipe, molded them into a nest shape, piped cream cheese frosting into the center and nestled a few Robin eggs in each.

    The cake and cookies were really remarkable to look at side by side.
    As always, great recipes and inspiration from Sally. I wish I could share the pictures with you all.

  5. Debbie Mannhalter says:

    Hi Sally, Congratulations on your 1000 post on your blog. I do love all of your recipes. I enjoy coming to your site to get ideas for what to make for holidays and special occasions. I’m in a culinary school and learning professional baking skills. I like seeing your technique for piping, making pies and cakes. I do plan on making this Easter cake that you have posted. It’s a beautiful cake and will be fun to make! Happy Easter!

    1. Trina @ Sally's Baking Addiction says:

      Thank you so much, Debbie! We would love to hear how this Easter cake goes for you!

  6. I just want to say I have made this every Easter for the past 4 years and it is always perfect.

  7. I just saw this post! Just missed it for Easter! 🙁 But it looks so good I’ll probably make it anyway! Sally, I don’t have a bundt cake pan, could you recommend a good one? Thanks! And congrats on your 1,000th post! I absolutely LOOOOVE your recipe’s and they’re practically the only ones I use! I have learned so much, and have had so much fun with baking this past year. Thank you so so much!

    1. Trina @ Sally's Baking Addiction says:

      Hi Zana! Thank you so much for making and trusting our recipes. We link to a couple of our favorite Bundt pans in this blog post – the section titled “Before You Bundt” just above the recipe. Hope you love this cake!

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