Wesson Recipes

Easy Easter Speckled Coconut Cake

Product Locator

Cooking Time

40 to 50 minutes

Prep Time

20 minutes

Serving Size

9

Celebrate Easter with a cake that’s as charming as it is delicious—and fun for the whole family to make. This Easy Easter Speckled Coconut Cake is a fresh, festive single-layer beauty topped in dreamy robin’s egg blue icing and finished with playful cocoa speckles for that classic springtime look.

The cake is tender, moist, and full of real coconut flavor, made with sweet coconut and Wesson Vegetable Oil for a soft, delicate crumb that stays perfectly moist. Using oil keeps the batter simple and easy to mix—no complicated steps—making it especially great for baking with kids.

Little helpers will love whisking the batter, tinting the icing that signature blue shade, and flicking on the cocoa “speckles” (practice first—it’s part of the fun!). Decorating with toasted coconut and mini eggs turns this cake into a creative, hands-on activity that feels just as exciting as an Easter craft.

Perfect for Easter brunch, family gatherings, or a spring celebration, this single-layer cake is fresh, easy, festive—and guaranteed to create sweet memories in the kitchen along the way.

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CONTAINS:

dairy, eggs, treenuts (coconut)

Ingredients

Coconut Cake

All-purpose flour 3 1/4 cups.

Baking powder 4 tsp.

Salt 1/4 tsp.

Coconut, dried & sweetened 2 cups.

Wesson Vegetable Oil 1 cup.

Granulated sugar 1 cup.

Eggs 8 lightly beaten.

Milk 1 cup.

Pure vanilla extract 2 tsp.

Icing

Cream, 35% 1/3 cup.

Powdered sugar, sifted 1 1/4 cups, sifted.

Pure vanilla extract 2 tsp.

Coconut extract 1 tsp.

Butter, unsalted 1 cup.

Robins egg or light blue food color as desired.

Speckles

Cocoa powder 1 tbsp.

Pure vanilla extract or rum extract 1 tbsp.

Garnish

Coconut flakes, toasted as desired.

Mini eggs as desired.

Method

Coconut Cake

Preheat oven to 350°F. Oil and flour a 9” x 9” square cake pan.

In a large bowl, whisk together flour, baking powder and salt. Add coconut and stir to combine.

In another bowl, whisk together Wesson Vegetable Oil, sugar, eggs, milk and vanilla. Add dry ingredients to wet and stir to combine. Pour batter into prepared pan and bake for 40 minutes or until a tester inserted into the center comes out clean. Let cool for 10 minutes, remove from pan and transfer to a cake rack finish cooling.

Robins Egg Icing

To prepare icing, heat cream to simmer. Pour over powdered sugar and whisk to combine until powdered sugar is dissolved and no longer gritty. Whisk in extract, strain through fine strainer and allow to cool fully.

When mixture is cooled, place butter in the bowl of a stand mixer (or you can use a handheld mixer) and beat until light a fluffy scraping down sides as needed. Slowly add in sugar mixture and continue to beat for 8 to 10 minutes, scraping down a few times until icing comes together and is smooth. Add a few drops of food color at a time until desired color is reached.

Assembly Method

Level top of cake if desired (trimmings make great cake pops or trifle) and spread icing on the top (and sides if desired) of the cake until smooth and refrigerate for 30 minutes or until firm.

In a small bowl, mix cocoa powder and vanilla or rum extract until smooth. Using a small food safe paint brush, dip into chocolate mixture and flick onto cake using your fingers (practice on a plate or parchment paper if needed). Refrigerate for 10 to 20 minutes to firm and then decorate with coconut and mini eggs as desired.