From HERSHEY’S

Makes 12 mini cakes

Try this playful mini bundt cake recipe that combines sweetened coconut flakes with CADBURY MINI EGGS Candy…a fun bird’s nest treats that your family will love.

INGREDIENTS

1/2 cup butter or margarine (1 stick), softened

1/2 cup shortening

2 cups sugar

5 eggs, separated

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk or sour milk

1 cup sweetened coconut flakes

1/2 cup pecans chopped

Vanilla ready-to-spread frosting

1 cup toasted or tinted coconut

CADBURY MINI EGGS Candy or HERSHEY’S Candy Coated Milk Chocolate Eggs (optional)

DIRECTIONS

1.Heat oven to 350 degrees. Grease and flour twelve 4-inch fluted tube pans.

2.Beat butter, shortening, sugar, egg yolks, and vanilla until creamy. Stir together flour, baking soda, and salt; add alternately with buttermilk, beating until well blended. Stir in coconut and pecans.

3.Beat egg whites until stiff; fold into batter. Divide batter evenly into prepared pans.

4.Bake 20 to 25 minutes, or until toothpick inserted in cake centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack.

5.Prepare toasted or tinted coconut.

6.Frost cake tops with vanilla frosting; sprinkle frosting with toasted or tinted coconut. Fill “nest” with 3 candy pieces that are the same color.

Find this recipe and more holiday treats at hersheyland.com