Easter Cake is a light, festive dessert built around an orange-flavored angel food cake, a popular mid-20th-century base for celebratory sweets. Angel food cake’s airy structure made it ideal for spring gatherings, when desserts leaned toward fresh citrus flavors rather than heavy frostings. This version is sliced and filled with lemon jelly or whipped cream, then topped with bright orange slices, marshmallow whip, and coconut. The final decorations, jelly beans and small bunny candies, reflect the cheerful table displays common at Easter luncheons and church gatherings, where visual charm was just as important as flavor. The result is a delicate, colorful cake that balances citrus brightness with soft sweetness and playful presentation.
Ingredients
- 1 orange angel food cake (9 to 10 inch)
- 1 cup lemon jelly (or whipped cream)
- 2 to 3 fresh oranges (thinly sliced)
- 1 ½ cups marshmallow whip
- 1 cup sweetened shredded coconut
- ½ cup jelly beans
- decorative bunny candies (optional)
Instructions
Step 1: Bake the Cake
- Prepare and bake the orange angel food cake according to recipe or package directions.
- Allow to cool completely.
Step 2: Prepare for Assembly
- Place the cooled cake on a serving plate or cake stand.
Step 3: Slice the Cake
- Using a serrated knife, carefully split the cake horizontally into two even layers.
Step 4: Add Filling
- Spread lemon jelly evenly over the bottom layer.
- Alternatively, use whipped cream if preferred.
Step 5: Reassemble Cake
- Place the top layer gently over the filling.
Step 6: Arrange Orange Slices
- Lay fresh orange slices evenly across the top of the cake.
Step 7: Add Marshmallow Whip
- Spread marshmallow whip gently over the orange slices.
Step 8: Add Coconut
- Sprinkle shredded coconut evenly over the whipped topping.
Step 9: Decorate
- Decorate the top with jelly beans and bunny candies as desired.
Tips
- Chill cake before slicing for cleaner layers
- Use homemade lemon curd for a richer filling
- Add pastel sanding sugar for sparkle
- Substitute mandarin oranges for softer slices
- Toast coconut lightly for extra flavor
- Use stabilized whipped cream for warmer weather
- Add a thin ribbon of coconut around the sides
- Serve with fresh berries on the plate
Nutrition
Calories: 320kcalCarbohydrates: 58gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.2gCholesterol: 15mgSodium: 280mgPotassium: 190mgFiber: 2gSugar: 35gVitamin A: 180IUVitamin C: 22mgCalcium: 85mgIron: 0.8mg
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