A delicious and fun way to get the kids involved. 


  • Cupcake

  • 150g butter, diced

  • 1 cup brown sugar, firmly packed

  • 1/3 cup cocoa

  • 1/3 cup milk

  • 1/4 tsp McKenzie's Bi-Carb Soda

  • 2 extra large eggs

  • 1 cups self-raising flour

  • 1/2 cup McKenzie's Moist Coconut Flakes 

  • Easter nest

  • 125g dark or white cooking chocolate

  • 1 cup McKenzie's Shredded Coconut


  • 1.

    Pre-heat oven to 160C (140C fan-forced). Line 12 x cup capacity muffin pans with paper cases.

  • 2.

    Place butter, sugar, cocoa, milk and bi-carb in a saucepan and heat over a low flame until butter is melted. Allow to cool.

  • 3.

    Whisk the eggs into chocolate mixture, until well combined. Fold in the flour and coconut, mixing well.

  • 4.

    Spoon mixture between paper cases and bake for 20-22 minutes. Allow to cool.

  • 5.

    For the nests, place chocolate in a heatproof bowl over a saucepan of simmering water. Stirring until melted. Add coconut and mix well. Place spoonfuls onto a lined oven tray and using the back of the spoon, make an indent in the middle. Refrigerate until chilled.

  • 6.

    To finish, place a coconut nest on top of each cake and fill with little easter eggs.


Exclusive recipe from McKenzie's Foods.

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