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Easy, Elegant Easter Dessert

Celebrate Spring!

Three little tulips have found their way through the hard, grey soil in our front yard. It's lovely to say hello to them every morning. Them, with their bright red buds and merry promise of spring. Though the weather has been cool and windy, our three little tulips promise the sunny days that always herald the coming of Summer. Bring it on, I say. The more sunshine, the better!

With the first signs of spring comes another reminder...Easter is on it's way! Whether you celebrate Easter Sunday as a religious holiday, or as a day to seek the treasures of a generous Easter Bunny, there''s no better way to add an elegant touch to your Easter Sunday menu than with these beautiful little bundt nest cakes. Full of rich, chocolatey pound cake, topped with a drizzle of vanilla bean ice cream and toasted coconut, finished off with toasted coconut...these are a simple, lovely dessert. Plus, they are fun without being over the top. Kids and adults are sure to love these yummy little cakes. And you're going to love how simple they are to make.

Easter Baby Bundt Cakes

1 1/2 sticks butter
1 1/2 cups sugar
3 eggs
1 tablespoon vanilla
1/2 cup cocoa powder
1 cup flour
1/2 cup sour cream
1 cup chocolate chips
3 cups powdered sugar
1/4 cup whole milk
Seeds of 1 vanilla bean
1 cup toasted coconut
12-15 mini chocolate candy-coated eggs

Instructions

In an electric mixer, beat the butter with the paddle attachment until whippy. Add the sugar, eggs, vanilla, cocoa powder, flour, and sour cream to the mixture and beat until smooth. Stir in chocolate chips, then spoon the batter into mini bundt pans which have been generously greased and floured. Bake in an oven preheated to 350 degrees for 23-25 minutes, or until the center of the cakes set. Allow to cool. While baking the cakes, stir together the powdered sugar, milk, and vanilla bean seeds to make the icing. Prepare your toasted coconut. Once the bundt cakes are cool, drizzle frosting over the top of each cake. Immediately decorate with heaps of coconut and little chocolate eggs. Serve and enjoy!

Cool Tips:

Don't have a baby bundt pan? No worries! You can bake these little cakes in muffin tins, ,but will only need to pop them in the oven for about 17-18 minutes. Once baked, invert each cake and use a melon-baller to scoop a small bit from the center of each cake. Drizzle with icing and decorate as you would mini bundts.
To toast your coconut quick: Place shredded coconut in a small saucepan. Turn the heat to medium-high and cook the coconut, stirring constantly until it turns a golden brown. Allow to cool before sprinkling atop your little bundt cake nests!
There's no need to run to the store if you don't have a vanilla bean! You can use a teaspoon of vanilla to lend great color to your icing without spending the money for expensive vanilla beans.