• 32 Ratings

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 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.

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Ingredients

Directions

  • Prepare tiers (each tier consists of two layers): Trim and split layers; on corresponding-size boards, fill with coconut buttercream to a 4-inch height. Thinly coat tiers with plain Swiss meringue buttercream to seal in crumbs. Chill until set, about 30 minutes. Frost tiers with more Swiss meringue buttercream.

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  • Reinforce tiers: Insert 16 dowels vertically into the 18-inch tier, making a circle with 12 dowels about 2 inches from edge, and placing 4 in a square in the center. Insert 10 dowels each into both the 16- and 14-inch tiers, placing 1 in the center and 9 in a circle 2 inches from the edge. In same manner, insert 8 dowels into the 12-inch tier, and 6 into the 10-inch tier. Insert 4 dowels into the 8-inch tier in a square about 3 inches from the edge.

  • Press crystallized coconut, coconut chips, and shredded coconut onto the tiers to completely cover the buttercream.

  • When ready to assemble, place cake mat or several drops of hot glue on the cake platform; center the 18-inch tier on top. Carefully center and stack remaining tiers in descending order.

  • To serve, spoon 2 or 3 tablespoons of coconut creme anglaise onto each plate; top with a slice of cake.

Cook's Notes

You can find crystallized coconut at many Asian grocery stores.

Reviews

32 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 1