About this recipe:A fantastic cake to make for Easter. The two layer cake is filled and spread with a meringue icing. On top of the cake is a nest made from coloured coconut, which is filled with chocolate eggs.
Makes: 10 - 15 servings
200g caster sugar
220g sifted plain flour
4 tablespoons cornflour
2 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 egg whites, stiffly beaten
200g caster sugar
2 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 egg whites
2 drops red food colouring
100g sugar-shell coated milk chocolate eggs
75g desiccated coconut
4 drops green food colouring
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Cream butter and margarine. Add 200g sugar gradually, beating until mixture resembles whipped cream.
Sieve flour, cornflour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 20cm round tins.
Bake for 20 to 30 minutes at 190 C / Gas 5. Cool layers on wire racks.
Meanwhile, make the icing. Place 200g sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites and red food colouring in top of double boiler. Cook, beating constantly, until icing is thick and creamy. Ice the cooled cake.
To make green tinted coconut. Place coconut in a large plastic bag, put a few drops of green food colouring in the bag and shake until desired colour is achieved.
Make a nest of green coconut on top of cake and fill nest with chocolate eggs. Sprinkle a border of coconut around base of cake.