Easter Mini Egg Cake

🧂 Ingredients

• 15.25 oz white cake mix

  (*see notes)
• 1½ cups half & half

  (or milk, or water, warmed to room temperature)
• ½ cup coconut oil

  (or your preferred oil, or use melted butter)
• 4 large eggs

  (at room temperature)
• 2 teaspoon vanilla extract
• 1 cup shredded sweetened coconut
• 2 cups confectioners sugar
• 2 tablespoon lemon juice
• 1 tablespoon coconut oil
• 1 teaspoon lemon extract
• yellow gel food coloring

  (optional)
• 1 cup shredded sweetened coconut
• green gel food coloring

  (optional)
• 10 oz Cadbury mini eggs candy

  (or other small mini egg shaped candy)

Instructions

• 1 Preheat your oven to 350°F (175°C) and grease your 12 cup bundt pan using the
  butter and flour combo. *Apply the butter generously using a paper towel, then
  add 1-2 tablespoons flour and roll to coat all of the buttered surfaces. be sure
  to get into all the ridges of your bundt pan.
• 2 In a large mixing bowl combine the white cake mix with the wet ingredients (half
  & half or milk, coconut oil, eggs, and vanilla extract). Mix just until combined
  then add the shredded sweetened coconut and stir until evenly distributed.
• 3 Transfer into your prepared bundt pan and bake at 350°F (175°C) for 35-45
  minutes, or until an inserted tooth pick, knife, or cake tester comes out clean
  or with only a crumb clinging to it.
• 4 Remove the baked bundt cake from the oven and allow to cool for one hour. Invert
  the cooled cake over a cooling rack and allow it to release from the pan.
• 5 Place your shredded coconut into a zip-top storage bag along with a few drops of
  green gel food coloring.
• 6 Seal the bag and use your hands to press the coconut so that it moves around the
  bag and distributes the food coloring.
• 7 Spread the colored coconut out on a baking sheet lined with parchment paper and
  allow it to dry.
• 8 In a large mixing bowl, whisk together the confectioners' sugar, lemon juice,
  coconut oil, lemon extract, and the optional yellow food coloring (if using)
  until smooth.
• 9 Adust the consistency of the icing, if needed. Add a small amount of hot water
  to thin it more, or add a little bit more confectioners' sugar to thicken it.
  You want it to be thin enough to drizzle, but firm enough to stay in place.
• 10 Place the icing into a zip-top plastic bag or piping bag and snip off a tiny
  portion of the corner. Once the cake has cooled entirely, drizzle the icing over
  the top center of the cake, repeating until you have used all of the bundt cake
  icing.
• 11 Sprinkle the colored coconut "grass" over the top of the iced cake and then fill
  the center cavity with Cadbury mini eggs (or other egg-shaped candy).
• 12 Serve immediately or store in the refrigerator until ready to serve.

Nutrition Info