Recipe: Classic Easter Cake with Coconut and Jelly Beans

Step 1

Whip the egg whites in the bowl of a stand mixer until they form soft peaks.

Step 2

Meanwhile, bring the sugar and corn syrup to a boil over medium heat.

Step 3

Once the corn syrup comes to a boil, remove from the heat. Turn on the stand mixer to medium speed, and very slowly and carefully drizzle the hot syrup into the egg whites. Whip until stiff peaks form and the bowl has cooled to lukewarm. Use icing immediately.

Step 4

Set the angel food cake on a platter or cake stand. Use a warmed spatula to roughly spread the marshmallow icing over the cake's top and sides.

Step 5

Optional: Toast the coconut by spreading in a large skillet over low heat. Toast for about 3 minutes or until golden brown, stirring frequently, and adjusting heat if you see dark or burnt spots. Let cool.

Step 6

Sprinkle the coconut evenly over the cake. Decorate with jelly beans or candy eggs. The cake can be served immediately or held overnight at room temperature. For best freshness, cover it with a cake dome, but this is not necessary.