Easter Egg Cakes Recipes


  • 2 egg whites
  • 100g caster sugar
  • 125g desiccated coconut
  • 125g courgette, scrubbed and finely grated
  • 1 lime, zested and juiced
  • 50g 70% dark chocolate, roughly chopped
  • 36 chocolate mini eggs


Calories columnFat columnSaturates columnSugars columnSalt column
173 per serving
9% %GDA
10g per serving
14% %GDA
8g per serving
40% %GDA
20g per serving
22% %GDA
0.01g per serving
1% %GDA


  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a baking tray.

  2. Tip the egg whites into a bowl and whisk until foamy. 3. Add the sugar, coconut, courgette, lime zest and juice and mix until it forms a sticky mixture.

  3. Spoon the mixture into 12 heaps on the baking tray with a little gap in between. Make a little well in the middle of each one.

  4. Place in the oven to bake for 12-15 minutes until set and light golden brown.

  5. Meanwhile, tip the chocolate and either heat in a microwave for 30 second bursts until melted, or into a bowl set over a pan of water. Leave for 2-3 minutes until the chocolate has melted then remove from the heat and stir until smooth.

  6. Drizzle the chocolate over the “nests” then set 3 mini eggs in each one and serve when cold.