Dreamy and delicate, these coconut-flavored wedding cakes are whimsical and beautiful with a flavor that is oh so recognizable.
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 the base's 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.
Here, the notion of icing is put on ice. Instead, unadorned pastel layers are relied upon for graphic appeal. Coconut pound cake, tinted with gel-paste food coloring, serves as the foundation, while white fondant and passion-fruit curd rests on top (the curd is also between each layer).
This confection is composed of layers of Meyer lemon-flavored cake, lemon curd, and coconut Swiss-meringue buttercream. Curls of fresh coconut and candied lemon peel form the ruffled flounces on the tiers.
No special talent is needed to create this luscious-looking confection -- just swirls of fluffy seven-minute icing applied to a snow-white cake. Freshly shaved coconut falls where it may, while tiny fresh mums adorn the cake and sweet peas and ranunculus dress the table.
A creation that is tropical through and through. The yellow-cake layers are brushed with rum syrup and filled with passion-fruit curd and rum-and-vanilla-bean buttercream. The top of each tier is spread with more passion-fruit curd. Hibiscus flowers, lychees, coconut, mini pineapple and bananas, and tamarillo crown the cake. Pressing a straw mat into the ivory fondant produces the textured appearance. Serve with a slice of fruit such as star fruit, and coconut sorbet.
Adorn your wedding cake with one of these thoughtful handmade touches.See the Ideas