• 200g low fat spread, softened
  • 100g caster sugar
  • 2 medium eggs
  • 100g self raising flour, sieved
  • 25g Bournville cocoa powder, sieved
  • 100g icing sugar, sieved
  • 75g Cadbury Dairy Milk chocolate, melted and cooled slightly
  • 45g desiccated coconut
  • ½ teaspoon green food colouring
  • 24 Cadbury Mini Eggs, to decorate


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas mark 5. Place 12 paper cases into a 12 hole muffin tin.

  2. 2

    Cream together 100g of the spread and the caster sugar until light and fluffy, then add the eggs one at a time and beat well. Fold in the sieved flour and cocoa.

  3. 3

    Place spoonfuls of the mixture into the cases to fill three-quarters full and bake for 15-18 minutes until risen and springy to the touch. Place onto a wire rack to cool.

  4. 4

    Cream the remaining 100g of the spread for the icing until fluffy and then add the sieved icing sugar and cooled melted chocolate. Mix together until well combined.

  5. 5

    Spread the icing over the cakes evenly using a palette knife, or other blunt edged knife.

  6. 6

    In a small bowl combine the coconut and the food colouring, stirring it until all the coconut is coloured evenly.

  7. 7

    Sprinkle a teaspoon of the green coconut on top of each cake so it sticks to the icing and finish off with 2 mini eggs perched on top.

  8. 8

    Cook's tip: You could also add any other edible Easter decorations you have to the tops of these pretty cakes.

  9. 9

    *All information included in this recipe has been provided by Cadbury.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 14.0g 20%
  • Saturates 6.5g 33%
  • Sugars 26.7g 30%
  • Salt 0.4g 7%

% of the Reference Intakes

Back to top