Are you guys ready for something totally COCO-NUTS?! Wellll, if you like Piña Coladas and getting caught in the rain, we have the perfect cake project for you today because we’re making a coconut drink CAKE! This might be one of our easiest cakes yet. And the best part is, you can hide all of your buttercream mistakes with toasted coconut flakes! Ha! This one’s for all of you out there who know my pain in not being able to ever frost a smooth buttercream cake. 😉 Anyways, I’m so excited to see you guys make this for pool parties or beach parties this Summer! I don’t know if anything will ever top our flamingo pool float cake, but I’m thinking this one comes close!
1. Preheat your oven to 350 degrees Fahrenheit. Coat the inside of the sphere mold with vegetable shortening. Dust flour all over the shortening and shake out any excess flour.
2. Put 2 1/2 cups of cake batter into each side of the mold and bake for 25-30 minutes or until completely cooked through. Remove from the oven and allow the cakes to cool for 10 minutes before removing them from the molds. Once the cakes are out of the molds, chill in the refrigerator for 2 hours.
3. Level out the tops of both cakes with a sharp knife. Cut the bottom off of one half so the cake sits flat on a cake plate. Frost the top of one cake with vanilla frosting and place the other cake on top to create a sphere.
4. Cut about an inch off of the top of the sphere and hollow out a small area of the top of the cake so that it resembles the shape of an open coconut. Use vanilla frosting to ice the inside of the opening you just made on the top of the cake.
5. Cover a baking sheet with parchment paper and spread a bag of coconut flakes even over the paper. Heat your oven to 350 degrees Fahrenheit and bake the coconut for 3 minutes. Remove from the oven and move the coconut flakes around so that they bake evenly. Place back in the oven for 3 more minutes or until all of the flakes are light brown. Crush up the toasted flakes with your hands to break up any larger pieces.
6. Frost the rest of the cake with brown frosting and cover the frosting with toasted coconut flakes. Allow the frosting to harden completely before trying to transfer the cake.
7. Using colored fondant, make flowers and fruit shapes to put on the top of your cake. Connect these to the cake with a dollop of frosting. Place a crazy straw and a drink umbrella in the top, and you’re ready for that tropical life!
The sphere cake mold we used for this is seriously a dream come true. There are SO many possibilities I’m already dreaming up 10 different cakes we could do! Hope you’re all as coco-nuts about this as I am! (Sorry, HAD to use the pun one more time while I still had the chance haha)!!!