Wedding cake #2 is in the books, folks. This year’s project: an eight-layered, two-tiered coconutty beauty for a beautiful and only slightly nutty couple. Matt and Grace have been a part of my young adults group at church for a few years, and they are two of the most genuinely warm, selfless, passionate, and fun individuals I know. You can’t not be happy when you see either of them, honestly. Because Matt will give you a really big bear hug, and Grace will immediately start catching up with you and will sooner or later (but mostly sooner) burst into her signature “Grace laugh,” which is not only entertaining but also very very infectious. They are each amazing as individuals, and now they are a rockstar married couple! All the happiness, rolled into one giant bear hug. Congrats, Mr. and Mrs. Carey!!
Another quick shout out to my roommate and good friend, Britni, of Two Stems of Joy, who did ALL OF THE FLOWERS for this wedding, on top of her bridesmaid duties. The flowers you see on the cake are just the tip of the iceberg of the work she did that day. Incredible. Well done, Brit!
*The recipe below is for a 2-layer 9-inch round cake. Scale up or down as needed!
coconut cake with chocolate ganache and coconut cream cheese buttercream
2 1/4 cup cake flour
1 cup room temperature milk (I used 2%)
6 egg whites, room temperature
1 tsp coconut extract
1 tsp vanilla extract
1 1/2 cup sugar
1 tsp salt
4 tsp baking powder
3/4 stick of butter (unsalted)
6 Tbsp coconut oil
1. Cut parchment paper into circles to line 2 9-inch cake pans. Grease parchment paper/bottom of pans and sides of pans.
2. In a medium bowl, mix milk, egg whites, and coconut and vanilla extracts.
3. Sift cake flour into the bowl of a stand mixer or into a large mixing bowl. Whisk in sugar, baking powder, and salt. Cut butter into cubes and add butter cubes + coconut oil to the bowl. Mix using stand mixer or electric hand mixer about 2 minutes until butter/oil is completely combined with flour mix.
4. Add the milk mixture and beat on medium speed until wet and dry ingredients are JUST combined.
5. Pour the batter evenly into the cake pans.
6. Bake at 350 degrees F for 25-27 minutes.
7. Cool cakes in the pans for 5 minutes, then turn out on plates and cover tightly with plastic wrap. Cool to room temperature before filling and frosting.
2-4 ounces of good quality dark chocolate, chopped
2-4 ounces heavy cream
1. Place chocolate and cream in a microwave safe bowl.
2. Microwave for 30 seconds, stir, then microwave another 30 seconds. Stir until smooth.
3. Cool completely until thickened.
Coconut cream cheese buttercream
2 6oz packages of Neufchatel (low fat) cream cheese, room temperature
2 sticks unsalted butter, room temperature
1/2-1 cup confectioner’s sugar
1-2 tsp coconut extract
1. Mix cream cheese and butter with electric mixer (or in stand mixer) until completely smooth. This may take a while! Watch for little lumps of cream cheese; mix until the lumps are gone!
2. Add coconut extract and confectioner’s sugar, 1/4 cup at a time until desired sweetness is achieved.
3. Store in covered container in fridge.
1. Once cakes are cooled (ideally wrapped tightly in plastic wrap and chilled in freezer for easiest handling!), spread layer of buttercream on top of bottom layer, then spread layer of ganache on top of the buttercream.
2. Stack second cake layer on top. Spread thin layer of frosting over top and sides of cake, not worrying about crumbs getting mixed into the frosting. This is your “crumb coat.” Once crumb coat of frosting is applied, let frosting set by chilling cake in the fridge.
3. Once cake is chilled/crumb coat is set, add another layer of frosting. Design as desired!