Frozen Coconut Cake

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Frozen Coconut Cake

This may be a little redundant, but we've got another Frozen-themed Coconut recipe! This time, it's a layered cake coated with coconut shavings and topped with almond coconut candies. The inside takes on a more frozen feel with some icy marbled blues.

Lovers of coconut and Elsa will definitely be big fans of this recipe!

Servings: 1 4-layer 8-inch cake

Prep Time: 2 Hours

Total Time: 6 Hours

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Ingredients

Coconut Cake

• 3/4 cup unsalted butter, room temperature

• 1/2 cup sour cream, room temperature

• 5 large egg whites, room temperature

• 1 cup canned coconut milk

• 2 teaspoons vanilla extract

• 1 teaspoon coconut extract

• 1 + 1/2 cups granulated sugar

• 2 + 1/2 cups cake flour

• 2 teaspoons baking powder

• 1./2 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup shredded coconut

• Light blue food coloring

• Dark blue food coloring

Coconut Buttercream (x2)

• 1 cup salted butter, room temperature

• 2 tablespoons heavy whipping cream, room temperature

• 2 tablespoons canned coconut milk, room temperature

• 5 cups powdered sugar

• 2 teaspoons coconut extract

• 2 cups shredded coconut

• Ferrero Raffaello Almond Coconut Candy

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Instructions

1. Coconut Cake: Preheat the oven to 350°F. Prepare three 9-inch cake pans with parchment paper.

2. Coconut Cake: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

3. Coconut Cake: In another large bowl, beat together the butter and sugar until smooth and creamy (at least 2 minutes).

4. Coconut Cake: Beat in the egg whites until well-combined. Then beat in the sour cream, vanilla extract, and coconut extract. Do not overmix the batter, only beat until just combined.

5. Coconut Cake: Add half of the dry ingredients to the batter until well-combined. Then beat in the coconut milk and remaining dry ingredients. Lastly, fold in the shredded coconut.

6. Coconut Cake: Divide the batter into 3 bowls (1/2 the batter in one bowl, and 1/4 each in the remaining two bowls). Leave the bowl with 1/2 the batter, but dye the remaining bowls light and dark blue.

7. Coconut Cake: In each of the pans, put dollops of each color of the batter. Mix the batter with a knife to create a marbled effect.

8. Coconut Cake: Bake each cake for around 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

9. Coconut Cake: Allow the cakes to cool completely.

10. Coconut Buttercream: In a large bowl, beat the butter until fluffy (2 minutes). Add the extract, whipping cream, coconut milk, and 2 + 1/2 cups of sifted powdered sugar. Beat until well combined. Add the remaining powdered sugar and beat until well combined. If the frosting is too thick, add more heavy whipping cream. You can double the batch and make all the frosting at once, or in two batches. You'll use one batch to fill the cake and the other for the outer part of the cake.

11. Assembly: Using a cake leveler or serrated knife, level the cakes so that they are flat across. Place one cake on a cake stand or serving plate. Top the cake with the coconut buttercream. Place another cake on top of the frosting layer. Repeat.

12. Assembly: Place the cake in the fridge/freezer for 1-2 hours so that it firms up and remains stable for frosting the exterior.

13. Assembly: Pipe large ropes of buttercream along the top and outside of the cake. Even out the buttercream with a bench scraper so that the sides are flat and even, and the top is smooth.

14. Assembly: Apply the shredded coconut to the sides and top of the cake.

15. Assembly: Pipe dollops of buttercream along the exterior rim of the cake. Top with a Raffaello candy.

16. Enjoy!

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