Coconut Cake Nests

Makes 12 cakes. Recipe is from Hershey’s.

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 eggs, separated

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk

1 cup sweetened coconut flakes

1/2 cup chopped pecans

Vanilla frosting, store-bought or made from your favorite recipe

Tinted Coconut

Mini egg candy

1. Preheat oven to 350 degrees. Grease and flour 12 (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 then fold into batter. Divide batter evenly into prepared pans.

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

5. Frost with vanilla frosting and garnish with Tinted Coconut and mini eggs.

Tinted Coconut

1/2 tsp. water

Food coloring

1 cup sweetened coconut flakes

Combine 1/2 teaspoon water with food coloring in a small bowl. Add the coconut and toss with a fork until evenly coated. Store in an airtight container.