Easter Cake with Coconut

100 16 servings, 1 piece (98 g) each
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16 servings, 1 piece (98 g) each

Looking for a yummy Easter cake recipe? Our Easter Cake with Coconut is a wonderful choice! This recipe features a white cake filled with raspberry jam, frosted with a simple cream cheese frosting, garnished with shaved coconut and topped with pretty pink candy eggs.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Beat cream cheese in large bowl with mixer until creamy. Gradually blend in milk. Gently stir in Cool Whip.
  • Stack cake layers on plate, filling layers with jam. Frost top and side of cake with Cool Whip mixture. Gently press coconut into Cool Whip mixture on side of cake. Top with candy eggs.

How to Store

Keep frosted cake refrigerated.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.


  • 16 servings, 1 piece (98 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (98 g) each
Calories 350
% Daily Value
Total fat 21g
Saturated fat 9g
Cholesterol 55mg
Sodium 290mg
Carbohydrate 35g
Dietary fibre 1g
Sugars 26g
Protein 4g
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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