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Dreamy Coconut Wedding Cake

The seven-tier coconut cake, frosted with buttercream, candied coconut, and two different types of coconut flakes, will take your guests' breath away. The cake's height and champagne-colored satin ribbon give it a stately appearance, while the scattered coconut provides a lighter feel, combining both formal and casual elements. With fewer tiers, the same cake would be appropriate for a less formal affair.

  • servings: 360
Photography: Gentl & Hyers

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Ingredients

  • 2 each 6-, 8-, 10-, 12-, 14-, 16-, and 18-inch round layers of Coconut Cake
  • 7 rounds corresponding-size 3/16-inch-thick foam board
  • 4 recipes Swiss Meringue Buttercream, with coconut
  • 4 recipes Swiss Meringue Buttercream
  • 54 wooden dowels (1/4 inch in diameter, 4 1/8 inches long)
  • 1 pound crystallized coconut
  • 1 pound unsweetened coconut chips
  • 1 rubber cake mat (8 inches, optional)
  • 1 round wooden cake platform (20 inches in diameter)
  • Coconut Creme Anglaise, for serving

Directions

  1. Step 1

    Prepare tiers (each tier consists of two layers): Trim and split layers; on corresponding-size boards, fill with coconut buttercream to a 4-inch height. Thinly coat tiers with plain Swiss meringue buttercream to seal in crumbs. Chill until set, about 30 minutes. Frost tiers with more Swiss meringue buttercream.

  2. Step 2

    Reinforce tiers: Insert 16 dowels vertically into the 18-inch tier, making a circle with 12 dowels about 2 inches from edge, and placing 4 in a square in the center. Insert 10 dowels each into both the 16- and 14-inch tiers, placing 1 in the center and 9 in a circle 2 inches from the edge. In same manner, insert 8 dowels into the 12-inch tier, and 6 into the 10-inch tier. Insert 4 dowels into the 8-inch tier in a square about 3 inches from the edge.

  3. Step 3

    Press crystallized coconut, coconut chips, and shredded coconut onto the tiers to completely cover the buttercream.

  4. Step 4

    When ready to assemble, place cake mat or several drops of hot glue on the cake platform; center the 18-inch tier on top. Carefully center and stack remaining tiers in descending order.

  5. Step 5

    To serve, spoon 2 or 3 tablespoons of coconut creme anglaise onto each plate; top with a slice of cake.

Source
Martha Stewart Weddings, Spring 2004

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Reviews (5)

  • MrsAH 7 Oct, 2010

    @hazelbeans, how far in advance did you make the cake for your wedding? I would like to know how long it would keep. Thanks, MrsAH.

  • hazelbeans 30 Jul, 2010

    I made this cake for my wedding. I didn't use crystalized coconut because I couldn't find any so I used coconut flakes (online bulk store) and regular coconut flakes from the grocery store. I didn't even get a piece of the cake because it was gone so fast!

  • liltookesmom 20 Jul, 2010

    I too would love to make or fihd crystalized coconut. I have searched for recipies and vendors who sell it and haven't found anything! Help!

  • sylvia26 3 Apr, 2009

    has anyone found out how many cups the cake recipe makes?

  • Rociolepin 12 Oct, 2008

    I would like to make fresh crystallized coconut, coconut chips and shredded coconut. Is this possible? Does anyone have a good recipe?