• Prep Time:
  • Cooking Time:
  • Serves: 1 Cake

Fuzzy Baby Chick Cake

  • Recipe Submitted by on

Category: Cakes, Easter, Desserts

 Ingredients List

  • 2 1/2 c All-purpose flour
  • 1 1/2 c Sugar
  • 1/2 c Cocoa
  • 1 1/2 ts Baking soda
  • 1/2 ts Salt
  • 2 ts Powdered instant coffee
  • 1 c Hot Water
  • 1/2 c Butter or marg., melted
  • 2 Eggs, slightly beaten
  • 2 ts Vanilla extract
  • 1 1/2 c Semi-sweet choc. chips, div.
  • Vanilla frosting
  • 2 3/4 c Sweetened coconut flakes
  • Divided (2 1/4 c. yellow,
  • 1/2 c. orange)*
  • Food coloring


Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In
large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Dissolve instant coffee in water; stir into flour mixture with butter, eggs
and vanilla. Stir until smooth. Set aside 1 choc. chip; stir in remaining
chips. Spread batter into prepared pans. Bake 20 to 25 minutes or until
cake springs back when touched lightly in center. Cool 10 minutes; remove
from pan to wire racks. Cool completely. Frost cake with vanilla or
yellow-and orange-tinted vanilla frosting. Press yellow-tinted coconut onto
chick body and orange-tinted coconut onto beak and foot. Place reserved
chip point side down for eye. Garnish as desired.

* To tint coconut: In small bowl, combine 1/2 tsp. water & a few drops of
color. With fork, toss until evenly tinted.
26, 98

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