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.

Blueberry and Coconut 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.

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