• 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

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