If you love celebrating Easter with those near and dear to you, you’ll fall head over heels for our springtime robin’s egg cake!
After all, spring holidays (and the season in general) are all about celebrating new life after the cold winter months. That’s why eggs have become such a powerful symbol of the season!
Eggs represent fertility, new growth, and abundance. That’s why we dye them for egg hunts and even turn them into adorable hard-boiled Easter “chicks.”
Still, most of us rely on chicken eggs to ring in the spring season. We never think about the dozens of other kinds of eggs that grow and hatch this time of year.
For instance, people don’t usually eat robins’ eggs, but we can definitely appreciate them for their aesthetic beauty — they’re such a pretty shade of blue.
We might not want to eat the eggs themselves, but that doesn’t mean we can’t take inspiration from their pretty color palette when we make our own Easter desserts!
Our robin’s egg cake is inspired by the beauty of real-life robins’ eggs, and you can learn to make it by printing the recipe below.
- 3 evenly sized layers of premade boxed cake.
- 1 stick butter, cubed
1⁄2cup heavy whipping cream
- 2 tsps. coconut extract
- 5 cups powdered sugar
- 1 cup toasted coconut
- To taste blue food coloring
- To taste brown food coloring
- Combine butter, cream, and coconut extract. Cream together.
- Add powdered sugar and fold in until a creamy frosting forms. Mix in a dash of blue coloring, until frosting is an even blue shade.
- Frost top of each layer of cake, and stack together. Frost the sides thickly, until entire cake is well coated.
- Plate cake. Spoon toasted coconut around the edges.
- Mix water with brown food coloring. Dunk paintbrush in coloring, then flick brush with edge of a knife, over cake, to create "speckle" effect.
- Top cake with more toasted coconut and chocolate Easter eggs. Serve and enjoy!
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