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

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

Be the first to comment!