将面粉、椰子粉和泡打粉过筛到一个大碗中 Sift flour, coconut flour and baking powder into a large bowl
将可可粉和椰子糖过筛 Sift cocoa powder and coconut sugar into the flour
将所有粉类混合均匀，在当中制造一个洞 Mix all the powder thoroughly and make a well in the centre
在洞中倒入融化的椰子油和热水 Pour melted coconut oil and hot water into the well
将所有材料混合搅拌 Mix the ingredients into a smooth batter
将面糊放入裱花袋中 Transfer the batter into a piping bag
在磨具表面刷上薄薄一层椰子油，用裱花袋挤入面糊（约3/4满即可） Brush a thin layer of coconut oil on the mould and pipe the batter in to the mould (about 3/4 to the top)
确保面糊在膜具中分布均匀，在预热180 ℃的烤箱中烤15分钟，出炉后在晾架上晾凉 Bake in 180 ℃ preheated oven for 15min, place the cakes onto a wire rack to cool after baked
将椰子碎均匀平铺在烤盘上，180 ℃烤约2分钟至金黄 Spread shredded coconut evenly on a baking tray and toast for about 2min 180 ℃ until golden
将椰浆中的固体从液体中取出，加入枫糖浆，搅拌均匀 Separate the solids from the liquid in the coconut cream and mix well with the maple syrup
将混合好的椰浆奶油冷藏1小时固化 Chill the mixed cream for about 1 hour to become more solid
所有材料准备好后，在可可蛋糕上涂抹适量椰浆奶油，沾取适量椰子碎，最后放上巧克力蛋点缀 When all parts are ready to assemble, spread some cream on the cake and dip into the shredded coconut to cover it, finish by decorating with a chocolate egg
美观又好吃的春之巢做完啦🥰 Yummy and pretty spring nests are finally ready!
椰浆需提前冷藏，让固体和液体更好的分离方便之后的操作 Chill the coconut cream before so the solid can separate with the liquid, so it becomes easier to handle later 如果没有这种模具可以换成麦芬状的，但可以需要多烤5分钟左右 Use cupcake tins if these moulds are not available, but may to bake for 5min more