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Blueberry and Coconut Cake

10

As if coconut cake dotted with blueberries wasn't decadent enough, Wendy Kromer worked coconut buttercream, blueberry preserves, and fresh orange curd into this wedding cake.

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013

Ingredients

Directions

  1. Split the two cake layers in half horizontally. Set one layer on a corresponding-size cardboard round and brush with coconut syrup, then spread with approximately 3/4 cup of the orange curd. Place the next cake layer on top, brush with coconut syrup, and spread with approximately 1/2 to 1/3 cup of blueberry preserves. Set another layer on top, brush with coconut syrup, and spread with approximately 3/4 cup of coconut buttercream. Place last cake layer on top, and brush it with coconut syrup. Crumb-coat, then frost the tier using the remaining coconut buttercream.

Reviews Add a comment

  • Goldkitten
    9 JAN, 2015
    Love this cake so much. I thought is was very simple and easy to make. I made it for my wedding. I used lemon curd instead of orange. So many compliments everyone loved it and has become a family favorite. Thanks so much for the recipe. Making this myself not only saved us money to put towards fun activities for everyone but was perfect for our beach wedding in Harbor Springs. Thanks everyone at Martha!
    Reply
  • mecoffman21@comcast.net
    20 JUN, 2013
    Very disappointed that the directions are only for 2 9" cakes. The rest of the proportions for different size layers are not shown, nor is the decorating technique itself. I expected to have directions and recipes for making the wedding cake from stem to stern. Including piping or whatever was used. The recipe made enough batter for 3 9" cakes. I assume I brush with coconut syrup while cakes are warm, but again, no explicit directions. Can't make a wedding cake with this limited information.
    Reply