Coconut Easter Nest Cake

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

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   

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

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.

Coconut cream cheese frosting recipe!

Coconut cream cheese frosting recipe!

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 for Easter nest cake on

Easter candy for Easter nest cake on

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!

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

Coconut easter nest bundt cake with Easter candy

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

More Easter Dessert Recipes


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. Congrats!! On the 1000th post ur impressive girl!! If u ever want a sample of sprinkle medleys please email me I’d be soooo happy to send u some!!!

  2. Congratulations on your 1000th post, Sally!!! I refer your blog to my friends for any baking recipe. Yours is my go to baking blog. Totally appreciate your passion and hard work to come up with the best recipes, thanks Sally!!

  3. Wow! 1,ooo posts is impressive. Especially how all of them are unique and delicious. Keep up the good work! You rock!

  4. the best part of lemon cake is the lemon simple syrup anyways (; and the tang from the lemon and cream cheese frosting sounds so delicious!

  5. 1000 posts!! Congratulations Sally, you’re such a star! Here’s to the next 1000 and a big slice of this divine cake 😀

  6. Congratulations, Sally! That’s an incredible milestone, and I hope you the next 1000 bring you even more happiness, fun, and accolades 🙂 This cake is so cute! I love coconut, the more the better, so <3

  7. Happy 1,000th post!!! You ‘ve exceeded my expectations with this gorgeous cake!! A must-make for Easter! 🙂

  8. Congrats on 1,000 posts, thats so awesome!  And oh this cake is so cute and fun.  You’re so right about Easter candy, it’s the BEST!  

  9. Wow, 850 recipes? How do you stay inspired???? Congrats, that must have been a lot of work. 
    I agree with the other readers, you are my go-to baking blog, please continue with 1000 more entries! And thank you!!!!!!

  10. So adorable! I love this! I really MUST make bundt cakes more often. Seriously. And congrats on 1,000 posts! I can’t imagine this food blogging world without you 🙂

  11. Congratulations on 1000 posts and 5 years of blogging, Sally! I think I’ve been reading your blog for around 3 years now, and it’s exciting getting new recipes in my email every week and watching your blog expand. May you have another 1000 posts, and may I take your suggestion and make this beautiful Spring cake with almonds instead of coconut 😉

    1. I knew you’d love it with almonds! Thanks for all your recipe suggestions and thoughtful comments over the years, Hayley!

  12. WOWEE Sally! Big huge congrats on your 1,000th post. To think I was mentally celebrating my 45th yesterday – HAHAHAHA. This looks fabulously delicious and very Eastery – fabulous for a celebration. Thanks for sharing!

  13. Happy 1,000th blog post!! Thanks for bringing us so many yummy recipes over the past 5-years!! Including this amazing looking cake! Perfect for Easter!!

  14. Wow! Congratulations on your milestone and so very happy to be a part of it. Love your blog, your down to earth style, and of course, your recipes and cooking/ baking expertise!
    This cake…. oh my! Thank you again and best regards for a at least another 5 years!

  15. What a cute post for your 1000th. Congrats! I would love to hear more of the numbers behind the blog. Things like how many times you test a recipe before you post it, how many people you solicit feedback from before posting, how many trips to the grocery store you make, how many pounds of butter/flour/sugar/etc. you purchase at a time/per month/per year, how many cookies have been swiped by your pooches off the kitchen counter, etc. 🙂

    1. Thanks for the suggestion Nicole! I usually test a recipe at least 3x before I post it on my blog. I see the grocery store at least 3x per week, but that # is much higher when I’m writing a cookbook. More like everyday emergency trips! And to give you a visual: I have 35 lbs of flour in my pantry right now. And about 15 lbs of butter in the freezer. I stock up!!

      And and and luckily the pups haven’t taken a cookie yet! (To my knowledge..)

  16. Congratulations, Sally!!!!! I am so grateful to have found you and that your blog is part of my life. It’s not uncommon in my family to hear someone eagerly ask, “is that a Sally?” when a new dish is brought out. You’ve become a benchmark of culinary excellence, thank you!!

  17. Congratulations, Sally! I got to the party late but I am glad I am here!
    Cake AND candy — you are my kind of girl!

  18. Congrats on your 1000th post Sally!!! And thank you for all your amazing recipes over the years…you are my go to baking blog and without your help I would not have been able to create so many delicious baked goodies for my friends and family. So thanks for the hours of hard work and keep it up girl 😉

  19. Cheers to 1,000 posts! This pretty cake is the perfect way to celebrate :). All the heart eyes for those pretty pastel eggs (and you’re so right – Easter candy season is the absolute best!).

  20. Congratulations on your 1000 posts! Your posts have helped me become a better, more confident baker. I recently made your Thin Mint and Vanilla Sugar cookies and they turned out great. I’m looking forward to trying this cake next. Thanks for all the great recipes!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally