By Sallly of The Party Project

, DIY: Easter egg cakes

As a busy mum I don’t have the time for complicated recipes. So here is a quick, one bowl recipe for you, for Easter. 



125g of butter (melted in the microwave)

1 1/2 cups of caster sugar

2 eggs

1 tsp coconut essence

1 1/2 cups of frozen raspberries (defrosted)

1/2 cup of milk

2 tbsp of Dutch cocoa

1 3/4 cups of self raising flour

2/3 cup of desiccated coconut

Chocolate Ganache:

200g of dark chocolate

100ml of pure cream


Coconut flakes

Mini eggs


1. Place all of the cake ingredients into a bowl and stir until combined. Spoon the mixture into cupcake cases and bake at 180 degrees for approximately 20-25 minutes, until firm to the touch. 

, DIY: Easter egg cakes

2. While the cakes are baking, make the ganache. I usually also eat the coloured eggs I am not using! Chop up 200 grams of dark chocolate and place in a bowl with 100 mls of pure cream. Microwave for 35 seconds and then whisk until smooth. 

, DIY: Easter egg cakes

3. Once smooth, leave to cool 

, DIY: Easter egg cakes

4. Once the cakes are baked and cool the chocolate ganache would have thickened. Spoon some of the ganache on top of each cake.

, DIY: Easter egg cakes

5. Top with some delicious coconut flakes

, DIY: Easter egg cakes


, DIY: Easter egg cakes , DIY: Easter egg cakes

Easy as and look fantastic!


, DIY: Easter egg cakes