Chocolate and coconut make such a great pairing, this beautiful Easter cake won’t disappoint!
Preheat oven to 350*F/175C. Line an 8”/20cm round spring form cake tin with parchment paper.
Prepare the Dainty Gluten-Free Chocolate Cake according to package instructions.
***OPTIONAL*** Instead of add in ½ cup/125ml of water, add in ½ cup/125ml brewed coffee
Bake the cake according to package instructions. Remove from the oven and allow to cool completely.
Meanwhile, place the icing sugar, butter, cream cheese, and coconut extract (if using) into a mixing bowl. Using an electric beater, beat for 5 minutes, until the icing is light and fluffy.
Spread the icing onto the top of the cake with a spatula or pipe on with a piping bag. Sprinkle the shredded coconut over top, gently pressing it in so it sticks. Top with a scattering of the chocolate eggs.
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