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Blueberry and Coconut Cake

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

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Ingredients

Directions

  1. Step 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.

Source
Martha Stewart Weddings, Summer 2013

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Reviews (1)

  • mecoffman21 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.