Robin Egg Cake Recipe | King Arthur Baking

Ingredients

• 2 3/4 cups (330g) King Arthur Unbleached Cake Flour
• 1 2/3 cups (333g) granulated sugar
• 1 tablespoon (12g) baking powder
• 3/4 teaspoon table salt
• 12 tablespoons (170g) unsalted butter, softened
• 2 large egg whites, at room temperature
• 3 large eggs, at room temperature
• 1 cup (227g) milk, at room temperature, whole preferred
• 2 teaspoons lemon paste or 1 to 2 tablespoons lemon zest
• 2/3 cup (230g) blueberry jam or lemon curd
• 8 tablespoons (113g) unsalted butter, at room temperature
• 1/2 cup (92g) vegetable shortening
• 1/8 teaspoon table salt
• 5 to 6 cups (567g to 681g) confectioners' sugar, sifted
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/3 cup (78g to 113g) milk or 1/2 cup (78g to 113g) heavy cream, at room temperature
• [product-link]natural food coloring[/product-link], optional
• 1 tablespoon (5g) unsweetened cocoa
• 1 to 1 1/2 tablespoons (14g to 21g) warm water or vanilla extract
• 1/4 to 1/2 cup (21g to 42g) toasted coconut flakes, for sprinkling on top
• chocolate eggs or candy of your choice