Buttery coconut cake and creamy vanilla frosting get dressed up to look like speckled egg candies, complete with an adorable coconut nest. This Speckled Egg Layer Cake is perfect for your Easter table.
In the bowl of an electric mixer with the paddle attachment, beat butter on medium speed for 1 to 2 minutes, until light and fluffy. Add powdered sugar, one cup at a time, until fully absorbed. Add coconut cream, vanilla, and salt; mix on low speed until combined. Increase speed to medium and mix for 1 to 2 minutes more, until fluffy and lighter in color. Mix in food coloring on low speed until combined. Scrape the bowl with a rubber spatula and mix again to ensure the color is distributed completely.Use a metal offset spatula to spread a few tablespoons of the buttercream on the top and sides of both layers, pressing the buttercream in, to create a crumb coat. Transfer both layers to the freezer for 30 minutes to harden the buttercream. (This step helps to create smoother, cleaner edges when doing a final coat of buttercream.)In a small bowl, whisk together the cocoa powder, vanilla and water until no lumps remain. Dip a pastry brush in the liquid and use your fingers to flick the bristles at the cake and create a speckled effect. Repeat all over cake.Mound ¼ cup of the coconut in the center of the top of the cake, then nestle a few egg candies in the middle. Press coconut and egg candies around the bottom edge of the cake.
Cut and enjoy!