Speckled malted milk candy eggs are my favorite Easter treat. This cake at Country Living is so pretty inspired me to make one for the grand finale to our Easter dinner this weekend.
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Making do with what you have on hand and the ability to improvise is a great skill. I considered a few ways to make this cake. It can be made from scratch following the recipe at Country Living. But coconut isn’t my family’s favorite flavor. A little coconut is okay, but I don’t think they’d be thrilled with both a coconut flavored cake and frosting.
So I made it from scratch using an old favorite recipe called Silver White Cake (recipe below). The frosting I made from scratch using the recipe for Coconut Buttercream frosting at Country Living. The frosting recipe calls for coconut cream, which I just love because it has a very subtle natural sweet coconut flavor that is really nice and not overpowering.
A cook in a hurry could very easily make a cake just as delicious and pretty using a white (or any flavor you want, actually) cake mix and white or cream cheese canned frosting. A basic white cake mix can be made to taste like Silver White Cake by adding a teaspoon of almond extract.
Or buy an angel food cake from the store bakery, canned frosting, food coloring of your choice, chocolate chips, malted milk and chocolate candy eggs, coconut for decoration, and make a pretty speckled egg cake in a jiffy.
Recipe for Silver White Cake
4 egg whites
1 1/2 cups sugar
2 1/4 cups all-purpose flour
1 cup milk
1/2 cup shortening (I love to use coconut oil – no coconut flavor and baked goods are light and moist)
1 Tbs double-acting baking powder
1 tsp salt
1 tsp vanilla extract
1 tsp almond extract
Preheat oven to 375 degrees.
In a small bowl with a mixer (this is the one I have) beat egg whites until soft peaks form.
Soft peaks are when little peaks form, but the top folds over when you pull the beaters out of the egg whites. Note how the peaks fall over in the photo below. Stiff peaks are when the peaks stand straight up when the beater is pulled out of the egg whites.
In a large mixing bowl, starting slow then increasing mixer speed, mix together the rest of the ingredients. Then fold the egg whites into the batter.
Folding is a gentle motion designed to work the egg whites into the batter while maintaining as much loft as possible. It’s a circular motion where using a spatula, batter is taken from the bottom of the bowl and folded over the top repeatedly until the egg whites are gently worked in.
Pour half the batter into a greased round cake pan, or if you have two round cake pans the same size, pour half the batter into one and half the batter into the other. Bake for about 20 minutes or until a knife inserted into the center comes out clean. Remove from the oven and cool on a rack to room temperature.
Next, make the Coconut Buttercream frosting.
I don’t have blue food coloring paste on hand, I have green. Food coloring paste is very concentrated, and I wish I’d used a little less in the frosting for a softer color, but it’s still pretty. So use a little less than what you see on my plastic knife in the following pic. And be careful with food coloring paste. It can make a mess and stain things real fast. Use paper towels to clean it up.
I also don’t have brown food coloring paste on hand, and I’m not comfortable flecking brown food coloring with a pastry brush in my kitchen. So I put about a half a cup of chocolate chips into the food processor and pulsed them until they were in little bits. Then I added them to the frosting to create a speckled look.
Trim off some of the tops of the cakes when they are cooled to flatten them a bit so they will stack better. Put one layer on a cake stand. Add frosting to the top and spread around with a frosting spreader. Add the other cake piece on top. Gently spread the frosting all over the top and work it down the sides filling in gaps between the layers.
I used raw coconut flakes for “nesting” and decorated with various colors of speckled malted milk candy eggs and hard shell chocolate candy eggs. The cake will now go in the freezer until Saturday night when I’ll take it out to thaw so we can enjoy it after our Easter dinner. Let me know if you make this cake for your Easter celebration! I’d love to hear how it turns out! 🙂
All the Best,
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