22 coconut cake Decoration ideas

My coconut cake is so light! It feels like it could float away! I used coconut cream in the Italian meringue buttercream and it made all the difference! It gives a hint of real coconut flavor not that sunscreen taste you get from extracts! A must-make cake from Preppy Kitchen. #coconutcake #bestcoconutcake #bestcakes

Perfect Coconut Cake ~ This coconut cake is insanely moist and tender! You will love this recipe because it is soft and fluffy and full of coconut flavor. ~ #twosugarbugs #coconutcake #coconut This perfect coconut cake is insanely moist and tender! You will love this recipe because it is soft and fluffy and full of coconut flavor.

This Classic Coconut Cake is the perfect Easter dessert! Light and fluffy with a cream cheese frosting laced with the essence of sweet coconut! #BRMEaster #CleverGirls @bobsredmill #coconutcake This perfect coconut cake is insanely moist and tender! You will love this recipe because it is soft and fluffy and full of coconut flavor.

Lime & Coconut Cake | coconut lime cake layers with lime curd and coconut buttercream | livforcake.com This perfect coconut cake is insanely moist and tender! You will love this recipe because it is soft and fluffy and full of coconut flavor.

Pineapple and Coconut Cake – Fault Line Cake – Bake-Street.com – Bake-Street.com Pineapple and coconut cake – Fault Line Cake. Sponge cake syrupy with two types of filling; pineapple and ginger curd and coconut mousse. Decorated with SMBC.

Pineapple Coconut Cake I’m charging full speed into my favorite flavor season… which doesn’t just mean apples, pumpkins and warm spices…

Mango Coconut Cake🥭🥥 Credit: @bakingwithblondie I’m charging full speed into my favorite flavor season… which doesn’t just mean apples, pumpkins and warm spices…

Coconut Cream Cake #cakebycourtney #coconutcreamcake #coconutcake #easycoconutcake #coconutcakerecipe #coconutbuttercream Tender and fluffy coconut cake layers, with coconut buttercream and toasted coconut.

15+ Fault Line Cakes that WOW! Click over to Rose Bakes to see several designs of the trendy Fault Line Cakes that are so popular right now! #faultline #faultlinecakes #cake #faultlinecake #birthday #cakes #birthdaycakes #coconut #coconutcake #art #cakeart Fault Line Cakes that WOW! Click over to Rose Bakes to see several designs of the trendy Fault Line Cakes that are so popular right now!

This Raffaello Cake is a coconut lover’s dream! Layers of moist and tender almond cake, coconut custard, and coconut Swiss meringue buttercream. Fault Line Cakes that WOW! Click over to Rose Bakes to see several designs of the trendy Fault Line Cakes that are so popular right now!

coconut strawberry cake – sugar by alyx a fluffy coconut cake with a simple strawberry buttercream that’s garnished with coconut chips

Almond Coconut Cake (Raffaello cake) | The cake has a delicate almond and coconut flavor and is hard not to fall in love with it from the first bite. Try it out, I am sure it will be a crowd pleasure. This Almond and Coconut Cake is one of the best cakes I’ve made lately and it is inspired by the Raffaello truffles, which are a great combination of a smooth milk cream filling around almonds, coated with crispy wafer and shredded coconut.    This delicate and elegant cake is made with an almond sponge cake, a white chocolate, Mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, white chocolate curls and shredded coconut. It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake. The cake has a delicate almond and coconut flavor and is hard not to fall in love with it from the first bite. Try it out, I am sure it will be a crowd pleasure. Related Posts: Red Velvet Cake Chocolate Rose Cake Raspberry Vanilla Cake

When life gives you lemons рџЌ‹ – you make a lovely lemon slice fault line cake! рџ™ЊрџЏ» Credit: @bakingwithblondie This Almond and Coconut Cake is one of the best cakes I’ve made lately and it is inspired by the Raffaello truffles, which are a great combination of a smooth milk cream filling around almonds, coated with crispy wafer and shredded coconut.    This delicate and elegant cake is made with an almond sponge cake, a white chocolate, Mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, white chocolate curls and shredded coconut. It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake. The cake has a delicate almond and coconut flavor and is hard not to fall in love with it from the first bite. Try it out, I am sure it will be a crowd pleasure. Related Posts: Red Velvet Cake Chocolate Rose Cake Raspberry Vanilla Cake

This cake has all the coconut flavors AND the buttercream is literally the lightest most dreamy frosting I’ve ever made. Don’t use coconut extract in this cake the flavor is too strong an just doesn’t taste natural. This Almond and Coconut Cake is one of the best cakes I’ve made lately and it is inspired by the Raffaello truffles, which are a great combination of a smooth milk cream filling around almonds, coated with crispy wafer and shredded coconut.    This delicate and elegant cake is made with an almond sponge cake, a white chocolate, Mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, white chocolate curls and shredded coconut. It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake. The cake has a delicate almond and coconut flavor and is hard not to fall in love with it from the first bite. Try it out, I am sure it will be a crowd pleasure. Related Posts: Red Velvet Cake Chocolate Rose Cake Raspberry Vanilla Cake

Coconut Cake with Pineapple Coconut Curd and Pineapple Jam (Lactose-Free) | Constellation Inspiration This post is sponsored by Saputo. The opinions on this blog, as always, are my own. Thank you Saputo for supporting Constellation Inspiration! It might be winter, but by no way does that mean I am giving up on bright, tropical flavours. Holiday cookie season with all the warm spices and brown butter notes might be the one that I thrive in, but I jump at any opportunity to bake a cake that is reminiscent of warmer, sunnier days. For my little tropical escape in the winter time, I combined two fruits that are most redolent of summer to me — pineapple and coconut. Think of this as a pi?a colada in cake form. There are three layers of coconut cake, a creamy pineapple coconut curd, a bright pineapple jam, and a simple coconut whipped cream frosting. The cake layers are made with coconut oil and toasted shredded coconut for double the coconut flavour. Instead of the addition of butter to make the curd extra creamy, the additional of coconut oil to the pineapple curd is the main fat component and adds an extra pi?a colada touch. The pineapple jam is something that I had growing up. I grew up eating Taiwanese pineapples cakes, a square-shaped buttery pastry filled with golden yellow pineapple jam. The pineapple adds some texture to the filling and adds a pop of freshness. Lastly, a simple two-ingredient whipped coconut cream finishes the cake. With the use of coconut oil and Dairyland lactose free milk, this entire cake is actually lactose-free, but just as delicious as any treat that would use butter or normal milk. You can decorate this cake however you like — have it simply frosted with the coconut whipped cream or topped with your favourite sprinkles. I chose to play on the tropical theme some more. I melted down some confectionery coating (candy melts) and piped out monstera leaves and pineapples for the side of the cake. You can do this free-hand or you can print out a drawing of your leaves of choice and place it under a piece of parchment paper so you can trace out the design. My favourite part of the cake? The little DIY flamingo macarons that sit on top. You can add little paper umbrellas and pineapple wedges to play on the pi?a colada theme even more. Coconut Cake with Pineapple Coconut Curd and Pineapple Jam Yields one three layer 6-inch cake Toasted Coconut Cake ? cup and 2 tablespoon (185 g) coconut oil, solid 1 2/3 cup granulated sugar 3 large eggs, room temperature 2 ? cup all-purpose flour 2 ? tsp baking powder 1 tsp salt ? cup toasted unsweetened shredded coconut 1 1/3 cup Dairyland lactose free 2% milk Preheat oven to 350F. Line three 6-inch baking pans with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, salt, and shredded coconut. Set aside. In the bowl of a mixer, beat coconut oil and sugar on high until smooth. Add eggs, one at a time, ensuring mixture is smooth before adding next egg. Add half of the dry mixture and half of the milk in the mixing bowl, and mix on low until just incorporated. Add the remainder of the dry ingredients and milk and mix until just combined. Evenly divide the cake batter into the three baking pans and bake for 30 – 35 minutes, until a cake tester or toothpick comes out clean when poked into the centre of the cake. Let cake layers cool before frosting. Pineapple Coconut Curd 4 large egg yolks 1/3 cup granulated sugar 2 tablespoon cornstarch ? tsp salt 2/3 cup canned pineapple juice 4 tablespoon coconut oil, solid 1 tablespoon fresh lemon juice (optional) In a large stainless steel bowl, combine the egg yolks, cornstarch, sugar, and salt. Whisk until well combined. Once mixture is smooth, whisk in pineapple juice. Set the bowl over a saucepan of simmering water and cook, stirring constantly with a rubber saptula until the mixture thickens and can coat the back of spatula, about 10 minutes. Remove mixture from heat. Strain the curd through a fine-mesh sieve to remove any lumps. Fold in the coconut oil until it is fully melted and mixed in. Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming. Refrigerate until cold. The curd will thicken as it cools. Pineapple Jam 5 oz canned crushed pineapple 6 tablespoons granulated sugar In a small sauce pan, combine crushed pineapple and sugar over medium heat. Continuously stir the pineapple to prevent mixture from sticking to the bottom of the pan. Cook for 10 – 15minutes, until mixture is syrupy. Set aside to let cool. Coconut Whipped Cream 2 cans (14 oz x 2) coconut cream ? cup icing sugar ? tsp vanilla Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. The next day, remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place hardened cream in your mixing bowl. Beat for 30 seconds with a mixer until creamy. Add vanilla and powdered sugar and mix until creamy and smooth. Taste and adjust sweetness as needed. Keep in refrigerator until ready to use. Assembly Place first layer down on cake stand/plate. Pipe a large dollop of pineapple coconut curd in the centre. Fill the majority of the remaining space with pineapple jam, leaving enough room for a ring of whipped coconut cream to be piped around the perimeter. Pipe whipped coconut cream so that it is the ‘barrier’ for the two types of pineapple fillings. Place second cake layer on top and repeat previous step. Place final cake layer, cut side down. Frost entire cake with whipped coconut cream and decorate however you like! Happy baking!

White Chocolate Coconut Raffaello Cake #raffaello This post is sponsored by Saputo. The opinions on this blog, as always, are my own. Thank you Saputo for supporting Constellation Inspiration! It might be winter, but by no way does that mean I am giving up on bright, tropical flavours. Holiday cookie season with all the warm spices and brown butter notes might be the one that I thrive in, but I jump at any opportunity to bake a cake that is reminiscent of warmer, sunnier days. For my little tropical escape in the winter time, I combined two fruits that are most redolent of summer to me — pineapple and coconut. Think of this as a pi?a colada in cake form. There are three layers of coconut cake, a creamy pineapple coconut curd, a bright pineapple jam, and a simple coconut whipped cream frosting. The cake layers are made with coconut oil and toasted shredded coconut for double the coconut flavour. Instead of the addition of butter to make the curd extra creamy, the additional of coconut oil to the pineapple curd is the main fat component and adds an extra pi?a colada touch. The pineapple jam is something that I had growing up. I grew up eating Taiwanese pineapples cakes, a square-shaped buttery pastry filled with golden yellow pineapple jam. The pineapple adds some texture to the filling and adds a pop of freshness. Lastly, a simple two-ingredient whipped coconut cream finishes the cake. With the use of coconut oil and Dairyland lactose free milk, this entire cake is actually lactose-free, but just as delicious as any treat that would use butter or normal milk. You can decorate this cake however you like — have it simply frosted with the coconut whipped cream or topped with your favourite sprinkles. I chose to play on the tropical theme some more. I melted down some confectionery coating (candy melts) and piped out monstera leaves and pineapples for the side of the cake. You can do this free-hand or you can print out a drawing of your leaves of choice and place it under a piece of parchment paper so you can trace out the design. My favourite part of the cake? The little DIY flamingo macarons that sit on top. You can add little paper umbrellas and pineapple wedges to play on the pi?a colada theme even more. Coconut Cake with Pineapple Coconut Curd and Pineapple Jam Yields one three layer 6-inch cake Toasted Coconut Cake ? cup and 2 tablespoon (185 g) coconut oil, solid 1 2/3 cup granulated sugar 3 large eggs, room temperature 2 ? cup all-purpose flour 2 ? tsp baking powder 1 tsp salt ? cup toasted unsweetened shredded coconut 1 1/3 cup Dairyland lactose free 2% milk Preheat oven to 350F. Line three 6-inch baking pans with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, salt, and shredded coconut. Set aside. In the bowl of a mixer, beat coconut oil and sugar on high until smooth. Add eggs, one at a time, ensuring mixture is smooth before adding next egg. Add half of the dry mixture and half of the milk in the mixing bowl, and mix on low until just incorporated. Add the remainder of the dry ingredients and milk and mix until just combined. Evenly divide the cake batter into the three baking pans and bake for 30 – 35 minutes, until a cake tester or toothpick comes out clean when poked into the centre of the cake. Let cake layers cool before frosting. Pineapple Coconut Curd 4 large egg yolks 1/3 cup granulated sugar 2 tablespoon cornstarch ? tsp salt 2/3 cup canned pineapple juice 4 tablespoon coconut oil, solid 1 tablespoon fresh lemon juice (optional) In a large stainless steel bowl, combine the egg yolks, cornstarch, sugar, and salt. Whisk until well combined. Once mixture is smooth, whisk in pineapple juice. Set the bowl over a saucepan of simmering water and cook, stirring constantly with a rubber saptula until the mixture thickens and can coat the back of spatula, about 10 minutes. Remove mixture from heat. Strain the curd through a fine-mesh sieve to remove any lumps. Fold in the coconut oil until it is fully melted and mixed in. Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming. Refrigerate until cold. The curd will thicken as it cools. Pineapple Jam 5 oz canned crushed pineapple 6 tablespoons granulated sugar In a small sauce pan, combine crushed pineapple and sugar over medium heat. Continuously stir the pineapple to prevent mixture from sticking to the bottom of the pan. Cook for 10 – 15minutes, until mixture is syrupy. Set aside to let cool. Coconut Whipped Cream 2 cans (14 oz x 2) coconut cream ? cup icing sugar ? tsp vanilla Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. The next day, remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place hardened cream in your mixing bowl. Beat for 30 seconds with a mixer until creamy. Add vanilla and powdered sugar and mix until creamy and smooth. Taste and adjust sweetness as needed. Keep in refrigerator until ready to use. Assembly Place first layer down on cake stand/plate. Pipe a large dollop of pineapple coconut curd in the centre. Fill the majority of the remaining space with pineapple jam, leaving enough room for a ring of whipped coconut cream to be piped around the perimeter. Pipe whipped coconut cream so that it is the ‘barrier’ for the two types of pineapple fillings. Place second cake layer on top and repeat previous step. Place final cake layer, cut side down. Frost entire cake with whipped coconut cream and decorate however you like! Happy baking!

This post is sponsored by Saputo. The opinions on this blog, as always, are my own. Thank you Saputo for supporting Constellation Inspiration! It might be winter, but by no way does that mean I am giving up on bright, tropical flavours. Holiday cookie season with all the warm spices and brown butter notes might be the one that I thrive in, but I jump at any opportunity to bake a cake that is reminiscent of warmer, sunnier days. For my little tropical escape in the winter time, I combined two fruits that are most redolent of summer to me — pineapple and coconut. Think of this as a pi?a colada in cake form. There are three layers of coconut cake, a creamy pineapple coconut curd, a bright pineapple jam, and a simple coconut whipped cream frosting. The cake layers are made with coconut oil and toasted shredded coconut for double the coconut flavour. Instead of the addition of butter to make the curd extra creamy, the additional of coconut oil to the pineapple curd is the main fat component and adds an extra pi?a colada touch. The pineapple jam is something that I had growing up. I grew up eating Taiwanese pineapples cakes, a square-shaped buttery pastry filled with golden yellow pineapple jam. The pineapple adds some texture to the filling and adds a pop of freshness. Lastly, a simple two-ingredient whipped coconut cream finishes the cake. With the use of coconut oil and Dairyland lactose free milk, this entire cake is actually lactose-free, but just as delicious as any treat that would use butter or normal milk. You can decorate this cake however you like — have it simply frosted with the coconut whipped cream or topped with your favourite sprinkles. I chose to play on the tropical theme some more. I melted down some confectionery coating (candy melts) and piped out monstera leaves and pineapples for the side of the cake. You can do this free-hand or you can print out a drawing of your leaves of choice and place it under a piece of parchment paper so you can trace out the design. My favourite part of the cake? The little DIY flamingo macarons that sit on top. You can add little paper umbrellas and pineapple wedges to play on the pi?a colada theme even more. Coconut Cake with Pineapple Coconut Curd and Pineapple Jam Yields one three layer 6-inch cake Toasted Coconut Cake ? cup and 2 tablespoon (185 g) coconut oil, solid 1 2/3 cup granulated sugar 3 large eggs, room temperature 2 ? cup all-purpose flour 2 ? tsp baking powder 1 tsp salt ? cup toasted unsweetened shredded coconut 1 1/3 cup Dairyland lactose free 2% milk Preheat oven to 350F. Line three 6-inch baking pans with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, salt, and shredded coconut. Set aside. In the bowl of a mixer, beat coconut oil and sugar on high until smooth. Add eggs, one at a time, ensuring mixture is smooth before adding next egg. Add half of the dry mixture and half of the milk in the mixing bowl, and mix on low until just incorporated. Add the remainder of the dry ingredients and milk and mix until just combined. Evenly divide the cake batter into the three baking pans and bake for 30 – 35 minutes, until a cake tester or toothpick comes out clean when poked into the centre of the cake. Let cake layers cool before frosting. Pineapple Coconut Curd 4 large egg yolks 1/3 cup granulated sugar 2 tablespoon cornstarch ? tsp salt 2/3 cup canned pineapple juice 4 tablespoon coconut oil, solid 1 tablespoon fresh lemon juice (optional) In a large stainless steel bowl, combine the egg yolks, cornstarch, sugar, and salt. Whisk until well combined. Once mixture is smooth, whisk in pineapple juice. Set the bowl over a saucepan of simmering water and cook, stirring constantly with a rubber saptula until the mixture thickens and can coat the back of spatula, about 10 minutes. Remove mixture from heat. Strain the curd through a fine-mesh sieve to remove any lumps. Fold in the coconut oil until it is fully melted and mixed in. Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming. Refrigerate until cold. The curd will thicken as it cools. Pineapple Jam 5 oz canned crushed pineapple 6 tablespoons granulated sugar In a small sauce pan, combine crushed pineapple and sugar over medium heat. Continuously stir the pineapple to prevent mixture from sticking to the bottom of the pan. Cook for 10 – 15minutes, until mixture is syrupy. Set aside to let cool. Coconut Whipped Cream 2 cans (14 oz x 2) coconut cream ? cup icing sugar ? tsp vanilla Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. The next day, remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place hardened cream in your mixing bowl. Beat for 30 seconds with a mixer until creamy. Add vanilla and powdered sugar and mix until creamy and smooth. Taste and adjust sweetness as needed. Keep in refrigerator until ready to use. Assembly Place first layer down on cake stand/plate. Pipe a large dollop of pineapple coconut curd in the centre. Fill the majority of the remaining space with pineapple jam, leaving enough room for a ring of whipped coconut cream to be piped around the perimeter. Pipe whipped coconut cream so that it is the ‘barrier’ for the two types of pineapple fillings. Place second cake layer on top and repeat previous step. Place final cake layer, cut side down. Frost entire cake with whipped coconut cream and decorate however you like! Happy baking!

This southern coconut layer cake has light and tender coconut cake layers, a creamy coconut filling, and coconut cream cheese frosting. It’s a coconut lover’s dream come true!

Creamy coconut custard sandwiched between layers of delicous, fragrant white cake, topped off with a billowy frosting. This homemade Coconut Cake is the perfect birthday cake, dinner party dessert or weekend treat. Coconut Cake Recipe. #coconutcake #homemade #bakingrecipes #cakerecipe #dessertrecipe #dinnerparty #cakefromscratch #birthdaycake Creamy coconut custard sandwiched between layers of fragrant white cake, topped off with a billowy frosting – enjoy this dreamy MILE-HIGH HOMEMADE COCONUT CAKE! You simply have to trust me, if I can make this extraordinary MILE-HIGH HOMEMADE COCONUT CAKE, so can you. Yes! YOU can make this fabulously flavourful, show-stoppingly gorgeous, heavenly dessert. In []

Creamy coconut custard sandwiched between layers of fragrant white cake, topped off with a billowy frosting – enjoy this dreamy MILE-HIGH HOMEMADE COCONUT CAKE! You simply have to trust me, if I can make this extraordinary MILE-HIGH HOMEMADE COCONUT CAKE, so can you. Yes! YOU can make this fabulously flavourful, show-stoppingly gorgeous, heavenly dessert. In []

Almond Joy Cake- Coconut and almond lovers can celebrate with this cake made just for them. Plus, learn the secret to the richest softest cake ever made! A layered coconut cream cake filled with sweet coconut almond and chocolate ganache. Decorate the outside with vanilla buttercream, toasted coconut and a ganache drip for a beautiful presentation.

Fluffy and moist coconut cake! This coconut layer cake features shredded coconut, coconut milk, and cream cheese buttercream. Buttercream flowers make a gorgeous decoration for this cake recipe! sallysbakingaddiction.com A layered coconut cream cake filled with sweet coconut almond and chocolate ganache. Decorate the outside with vanilla buttercream, toasted coconut and a ganache drip for a beautiful presentation.