New This Month

Coconut-Almond Egg-Shaped Cake


Although the egg-shaped pans are symbolic of Easter, this cake can also be baked in two 8-inch round cake pans for 25 to 30 minutes.

  • Servings: 10

Source: Martha Stewart Living, April 2009


  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups packed sweetened shredded coconut
  • 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for pans
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • 3/4 cup unsweetened coconut milk
  • Simple Seven-Minute Frosting
  • Piped Spring Flowers


  1. Preheat oven to 350 degrees. Butter and flour 9-inch egg-shaped cake pans, tapping out excess flour. Whisk together flour, baking powder, salt, and 1 cup coconut in a medium bowl.

  2. Cream butter and sugar with a mixer until light and fluffy. Add eggs and almond extract, and beat until incorporated. Beat in flour mixture in 3 additions, alternating with coconut milk, and ending with flour mixture.

  3. Divide batter between prepared pans. Bake until golden brown and a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in pans on wire racks for 30 minutes. Invert cakes onto racks; let cool.

  4. Trim flat sides of cakes with a serrated knife to create an even surface. Dab some frosting in the center of a serving platter or cake stand. Place 1 cake layer, rounded side down, on top of frosting, and spread 1 cup frosting on top. Top with remaining cake layer, flat side down. Spoon 1/4 cup frosting into a piping bag fitted with a small star tip, and reserve. Working quickly, spread remaining frosting over entire cake. Pipe a decorative garland around circumference of cake with reserved frosting. Press piped spring flowers gently into the frosting to decorate if desired. Mound remaining 1 1/2 cups coconut around cake.

  5. Using a wooden skewer as a guide, cut cake into slices about 2 inches thick. Cut each slice in half vertically, and serve.

Reviews Add a comment

  • jhkang356
    20 MAR, 2013
    fyi the 3D egg pan has been discontinued on
  • Aspasia_Darkstone
    13 APR, 2009
    I baked this cake twice, both times following the instruction in the Living magazine. I divided the batter between the 2 egg-shaped pans. I used a thermometer to insure the oven was an even 350 degrees and I did not open the oven door. Both times the cakes fell in the middle during the final 10 minutes of baking. Does anyone know why? The cake tasted great, but was a big disappointment to me.
  • emilbeck
    12 APR, 2009
    This cake was lovely. Dense and moist, similar to a French macaroon cookie. Very easy to bake, just follow instructions. I made a round cake, not egg shaped.