Robin’s Nest Cake

Robin’s Nest Cake

This trendy, three-tiered naked cake is filled with robin's egg blue frosting and topped with a festive coconut nest and miniature candy-coated eggs.


8 to 10 servings



  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups C&H® Golden Brown Sugar
  • 1 cup C&H® Granulated Sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 1/4 cup whole milk

Cream Cheese Frosting

  • 1 cup (2 sticks) butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 1/4 cups C&H® Confectioners Sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 to 2 drops sky blue gel food coloring

Toasted Coconut

  • 1 1/2 cups sweetened flaked coconut


  • 1/2 cup chocolate cookie crumbs, crushed
  • chocolate-covered malted egg candies

Robin's Nest Cake



Preheat oven to 325°F. Grease and flour 3 (6-inch) cake pans.

In a large bowl, sift together flour, baking soda, baking powder and salt; set aside.

In a mixing bowl, cream together butter and sugars. Add vanilla and eggs, one at time, mixing after each addition. Add flour mixture alternately with milk. Mix until smooth, but do not over beat.

Pour 2 3/4 cups batter into each pan. Tap on counter top to remove any air bubbles.  

Bake 40 minutes or until a cake tester comes out clean. Cool on wire racks for 10 minutes. Remove cake from pans and cool on wire racks until completely cooled. using a long serrated knife, trim off domes from tops of each cake layer.

Cream Cheese Frosting

In a mixing bowl, beat butter and cream cheese until creamy and fluffy. Add sugar, 1 cup at a time, on low speed. Scrape sides after each addition. Add vanilla. Stir in gel food coloring.

Toasted Coconut

Preheat oven to 325°F. Line a baking sheet with parchment paper.  

Spread coconut in an even layer on prepared baking sheet. Bake 5 to 7 minutes. Watch while the coconut bakes, it will brown very quickly. Let coconut cool before handling.


Place one layer of cooled cake on a cake stand or serving plate. Top with 2/3 cup frosting. Spread filling evenly. Sprinkle 1/3 of the cookie crumbs and 1/4 cup toasted coconut on top of frosting. Top with next layer, pressing down lightly so the filling peeks out of the sides. Repeat for remaining layers.

Frost just the top of the cake. Sprinkle on remaining cookie crumbs. Top with toasted coconut to form a “nest” in the middle of the cake. Add candy eggs to the nest.

Chill cake until ready to serve. Garnish plate edge with remaining coconut and candy eggs. Refrigerate any remaining cake after serving.


This cake can also be baked in 2 (8-inch) layers and sliced in half after baking, if desired, to make 4 layers.