Easter Coconut Cake With Easter Speckled Caramel Eggs

Photo credits to Nicole Kendrick @goldengracekitchen

Ingredients for Coconut Cake

2 and 1/4 cups plus 1 tbsp  flour

3 tbsp corn starch 

1/2 tsp salt 

1/2 tsp baking soda 

2 and 1/4 tsp baking powder 

1/2 cup butter (room temp) 

4 eggs

1 and 3/4 cup sugar 

1/3 cup vegetable oil 

1 cup almond milk (room temp) 

1 tbsp apple cider vinegar 

1 tsp OliveNation Vanilla Extract 

2 tsp OliveNation Coconut Emulsion 

1 tsp OliveNation Coconut Extract 

1 cup OliveNation Desiccated/Shredded Coconut 

Ingredients for Coconut Buttercream

2 sticks softened butter (not too hot) 

3 1/2 cups OliveNation Powder Sugar 

2 tsp OliveNation Coconut Extract 

1 tsp OliveNation Vanilla Extract 

3-4 tbsp of heavy cream 

Pinch of salt 

6oz OliveNation Chocolate Covered Almonds Easter Speckled

Method

Combine the almond milk and apple cider vinegar in a measuring cup. Stir, then set aside. Preheat the oven to 350 degrees. Lightly grease two 8” round baking pans with coconut oil. Add a round parchment circle to the bottom of the pans. In a medium bowl, combine all the dry ingredients and whisk well. In a stand mixer with the paddle attachment, combine the butter and half of the sugar. Mix on high until light and fluffy, about 1 minutes. Add the other half of sugar and the oil and mix for another minute until fluffy. Then, add the vanilla, coconut extract, coconut emulsion and one egg. Mix for 20 seconds then add the other egg. Scrape the bottom of the mixer with a rubber spatula, then mix for another 20 seconds. Pour in half of the dry ingredients, and mix on low at first until almost combined, then medium high until fully combined. Add in the buttermilk mixture and remaining dry ingredients. Mix for 90 seconds making sure there are no clumps. Lastly, add the shredded coconut and gently stir with a rubber spatula. Divide the batter evenly into the two 8” pans. Bake for 33-38 minutes until a toothpick comes out clean. Remove the cake pans from the oven and allow them to cool for 15 minutes on a baking rack. Once they have cooled, flip cake out of pan using a baking rack. Make sure the cake has completely before frosting.

Method For Coconut Buttercream

In a stand mixer, whip butter for about 2 minutes until light and creamy. Add coconut and vanilla extract, salt, and 1 cup powdered sugar. Mix on medium, then add remaining powder sugar and 3 tbsp heavy cream. Start on low then mix on medium high for 2-3 mins. Then add remaining heavy cream until desired consistency has been met. Once cakes are cooled, top each layer with frosting.