Fancy a holiday and a tropical atmosphere, but the misfortune of spending the summer on a campsite in the middle of nowhere? No problem, we send you with this dream of cake in tropical climes ♫.
It just needs coconut, raspberries and lemon and you almost feel like you’re standing on a white sandy beach overlooking turquoise-blue sea water as far as the eye can see.
We take care of the recipe, you are the decoration! With a pineapple cookie cutter , gold glitter powder , a marine-themed silicone mold , sugar deco, and modeling patience and spit, you will not lack ideas to decorate your cake.
Raspberry Coconut Layer Cake
For 10 servings
- 180 g of butter at room temperature
- 320 g powdered sugar
- 4 eggs
- 350 g of flour
- 1 packet of baking soda
- 250 ml of fermented milk (called products such as yoghurt, not too firm cottage cheese, buttermilk)
- 120 g of grated coconut
- A pinch of salt
- 2 teaspoons of vanilla extract
Preheat the oven to 180 ° Celsius. Beat the butter and sugar until the mixture turns white and has a loose consistency. Add egg for egg and stir the mixture after each.
Put the flour, baking powder and salt in a bowl and mix. Gradually add to the butter-egg-sugar mixture. Add milk, vanilla extract and last grated coconut.
Pour the dough (three equal parts) into three round bakeware 20 x 5 cm .
The buttercream ganache
- 120 g of creamy butter
- 2 tablespoons Crisco shortening
- 400 to 500 g powdered sugar
- 200 g of whipped cream
- 85 g white chocolate
- 2 teaspoons lemon flavor of funcakes
- Turquoise decoration color gel from Wilton
Prepare your ganache by first boiling the cream, then remove from the heat and add the white chocolate. Allow the mass to cool.
Beat the butter and Crisco * shortening until the mixture has a light and creamy texture. Gradually add the icing sugar, making the cream thicker and drier. Now it’s time to gradually stir up the ganache.
Lastly, add the lemon flavor of funcakes as well as three knife tips of the turquoise decoration color gel (or more, if you want a more vibrant color).
Store your butter cream in a tightly-closed container in the refrigerator, unless you want to use it immediately.
Crisco is a magical ingredient that stabilizes butter, especially when the outside temperature is high, if you want to make a buttercream.
Ingredients and material:
- Lemon-flavored syrup without alcohol
- Baking brush 25 mm
- A bowl of raspberries
- A piping bag
- An angle palette
- A large spatula for pie straightening
- A pie turntable
Place the first pie or cake base on a cake plate. Then place this on the cake turntable. Use the brush to soak the cake with the lemon flavored syrup.
Fill the piping bag with buttercream. Cut the point so that you get a hole about 2 cm in diameter. Cover the outer edge of the first cake base with the butter cream. Then add a thin layer of buttercream to the inner part of the cake base and spread some raspberries on top.
Place the second cake base and repeat the procedure just described.
Cover the whole cake with the last layer using the angle palette. Use a generous amount of the butter cream. First work with the angle pallet and the cake turntable to distribute the butter cream evenly. To perfect the result, use the large spatula to smooth the cake. Place the spatula vertically so that it has very little contact with the cake, then turn the cake turntable. This is almost magic, because everything smoothes itself! Remember to remove the excess butter cream from the spatula after each round.
Now you can attach your decorations.