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A coconut & poppy seed sponge cake with a chocolate Shredded Wheat nest topping!
I've been making my Nana's amazing chocolate nests every Easter for years and this year, I decided to mix it up a bit, using the nest mixture to top a cake.
The cake is a basic sponge with coconut and poppy seeds inside and is sandwiched with clotted cream and jam. It's then topped with Shredded Wheat and sesame seeds mixed with milk chocolate, sesame seeds and Mini Eggs.
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Cat Morley published her project Easter Nest Cake
05 Apr 21:10
You Will Need
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Step 1Whisk together the eggs and the sugar until fluffy.
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Step 2Fold in the flour.
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Step 3Fold in the coconut and poppy seeds.
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Step 4Pour the batter into two greased cake tins.
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Step 5Bake in an oven at 180'C for 20 minutes until golden.
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Step 6Leave to cool before decorating.
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Step 7Spread one half of the cake with clotted cream.
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Step 8Top with your favourite jam. I used Trotter's Blackcurrant jam.
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Step 9Sandwich the second cake on top and press down.
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Step 10Crumble the Shredded Wheat bars into a bowl.
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Step 11Break the chocolate into a bowl and melt.
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Step 12Stir the honey into the chocolate.
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Step 13Mix the Shredded Wheat and sesame seeds into the chocolate.
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Step 14Make sure all the Shredded Wheat is coated in chocolate.
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Step 15Spread the Shredded Wheat mix on top of your cake.
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Step 16Top with Mini Eggs and Easter decorations and serve!
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