DIY Wedding Cake Recipe- Coconut Cake with Coconut Frosting

21 Oct

We just got married last month and did ~3 trial runs of this cake before doing it for real for our wedding. It was a 6-layer coconut cake with coconut frosting and raspberry preserve filling; it served about 20 people, easily and tastily.

Cake Ingredients:     
  •  3 cups sifted cake flour (sift before measuring)
  •  2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1 pound powdered sugar (but less to taste)
  • 4 egg yolks, well beaten *Beat until well combined, about 1 minute
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (or coconut)
  • 1 cup shredded coconut
  • 4 egg whites, well beaten
  • raspberry preserves

Cake Instructions:

  • Pre-heat oven to 350 degrees. Spray 3 – 8″ round cake pans with baking spray.
  • Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined.
  • Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers (mine were perfect at 30 mins).
  • Cut each layer in half lengthwise. Fill each layer with raspberry preserves, up to 1 inch to the edge. Then top with next layer… repeat.
Frosting Ingredients:
  • 2 sticks butter
  • 1-2 teaspoons coconut extract or flavor
  • Smidge of vanilla extract
  • around 1 1/2 c.  powdered sugar, again to taste
  • 3-4 tablespoons cream or milk (or coconut milk)
  • As much coconut flake as you like! (1- 1 1/2 c. flake)
Frosting Instructions:
Cream butter. Add coconut and vanilla extract. Gradually add sugar and flake. To get the snowball look, throw and softly press flake at your cake once the icing is on.
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