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Coconut Cake Nests

  • 1/2 cup butter or margarine (1 stick) , softened
  • 1/2 cup shortening
  • 2 cups   sugar
  • 5              eggs , separated
  • 1 teaspoon         vanilla extract
  • 2 cups   all-purpose flour
  • 1 teaspoon         baking soda
  • 1/4 teaspoon     salt
  • 1 cup     buttermilk or sour milk*
  • 1 cup     sweetened coconut flakes
  • 1/2 cup pecans chopped
  • VANILLA FROSTING (ready-to-spread or your favorite recipe)
  • 1 cup     toasted or tinted coconut**
  • CADBURY MINI EGGS Candy or HERSHEY’S Candy Coated Milk Chocolate Eggs (optional)

1. Heat oven to 350°F. Grease and flour twelve 4-inch fluted tube pans.

2. Beat butter, shortening, sugar, egg yolks and vanilla until creamy. Stir together flour, baking soda and salt; add alternately with buttermilk, beating until well blended. Stir in coconut and pecans.

3. Beat egg whites until stiff; fold into batter. Divide batter evenly into prepared pans.

4. Bake 20 to 25 minutes or until toothpick inserted in cake centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack.

5. Prepare VANILLA FROSTING and toasted or tinted coconut.

6. Frost cake tops with vanilla frosting; sprinkle frosting with toasted or tinted coconut. Fill “nest” with 3 candy pieces that are the same color. 12 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

**To toast coconut: Heat oven to 350°F. Spread coconut in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

**To tint coconut: Combine 1/2 teaspoon water and few drops of food color in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.

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