Coconut Easter Cake

A delightful Easter treat layered in creamy vanilla-coconut frosting and finished with chewy coconut.

Coconut Easter Cake

Made with

Fiesta Tropicalé Sweetened Shredded Coconut




4 hours


  • 1 vanilla bundt cake 

For the Creamy Coconut Frosting

  • 1 (8-ounce) block of full-fat cream cheese

  • 1/4 cup butter

  • 2 cups powdered sugar

  • 1 Tablespoon heavy cream

  • 1 teaspoon  vanilla extract

  • 1 teaspoon coconut extract

For the Coconut Garnish

  • 1 1/2 cups Fiesta Tropicalé Sweetened Shredded Coconut

  • Easter candy (mini eggs, jelly beans or chocolate eggs)


Creamy Coconut Frosting

  1. Using a hand mixer, beat cream cheese and butter together around 2 minutes or untill smooth.

  2. With the mixer on low speed, slowly add powdered sugar, 1 Tablespoon cream, vanilla and coconut extracts. Bring mixer up to high speed and beat for another 3 - 4 minutes. If you'd like a thinner consistency, add 1 more Tablespoon of cream. 

Assembling the Coconut Easter Cake

  1. Spread coconut frosting evenly on the cooled bundt cake. Top all sides of the bundt cake with sweetened shredded coconut. You can also lightly toast coconut prior to ganishing for a crisp texture.Fill the center with Easter candy. 

  2. Serve immediately and enjoy!