Beautiful Naked Floral 'Coconut' Cake

Surprise your guest with a cafe restaurant-quality cake! This beautiful cake was requested by a client for a baby shower - the mommy to be requested a coconut cake so we took her breath away with this simple and unique 'Naked Floral Coconut Cake'.

This cake was so rich, fluffy and light!

Naked cakes are the best to make as they are simple to frost, and aren't as sweet. Simply add fresh florals matching party theme colors for the perfect bespoke artisan cake!

Tips for baking this nake floral cake:

- bake layers one or two days in advance, simply plastic wrap them multiple times and keep in the freezer until ready to frost
- choose an arrangement for the cake topper - they already compliment each other
- place flowers in cake at the location for easier transportation
- keep flowers and cake in fridge to stay fresh
- use extra flowers to make complimentary vase arrangements

This cake is so delicious I would also suggest making it simply to enjoy.

The recipe is listed as a single layer, try it for a delicious dessert.

Give this easy recipe a try!

'Coconut' Floral Naked Buttercream Cake

serves 14-16 people 2x2 party pieces

Repeat for 3 Layers

Note: I found that making the cake in separate layers ensured that the coconut is easier to sift and well incorporated. Sifting helps makes fluffier cakes as the dry ingredients are better mixed. 

single layer ingredients (you will need 3 layers using 8-inch pan)

• 1/2 cup shredded sweetened coconut
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp coconut extract
• 2/3 cup blended coconut milk or regular milk

buttercream ingredients

• 1 1/2 cup unsalted softened butter
• 12 cups powdered sugar (about 2 1/2 bags)
• 5 tsp vanilla extract
• 5 tsp coconut extract
• 1/4 -1/2 cup milk (depending on how thick you want the consistency and if your atmosphere is humid)

* Bouquet of fresh flowers (8-12 flowers) or cake topper (optional)

cake directions

1. preheat the oven to 350F degrees
2. prep an 8-inch cake pan by buttering, then sift a light layer of flour, and line with parchment paper (this will ensure even flat cake layers)
3. place 1/2 cup shredded coconut in a food processor or blender and process until it's a fine powder
4. in a medium bowl sift and whisk together the flour, processed coconut, baking powder, and salt
5. in a stand mixer or large bowl, beat the butter and sugar together until fluffy
6. beat in the eggs, vanilla extract & coconut extract
7. turn the mixer down to low speed and beat in the flour mixture followed by the milk
8. when mixed well, pour into baking pan
9. bake for 35-40 minutes or until an inserted toothpick comes out clean
10. remove the cake from pan and let cool on a cooling rack
11. repeat to make the other 2 layers of cake

when the cake is cooled, wrap with saran wrap (double layer) and place the fridge if you are not assembling the cake

professional bakery actually prefer to frost the cake the day after it was baked since it will be sturdier and stand up better to the pressure of frosting, leaves you with fewer crumbs when frosting the cake

buttercream directions

1. add softened butter into stand mixer or bowl
2. beat butter on medium to high in a stand mixer or with a hand mixer for 4 minutes or until fluffy
3. just before the end of 4 minutes add vanilla and coconut extract
4. add 1/4 of milk, reduce to medium
5. add 2 cups of sugar at a time, continue to beat until sugar is fully incorporated and buttercream is smooth
6. if frosting is till stiff add 1 tsp of milk at a time until fully combined and smooth

prepare the flowers - same day as the serving day for freshness

1. clipping them 1.5 inches from the flower, and greenery (its best to have both flowers and leaves)
2. wrap with floral tape or insert into floral spikes to make them food safe
3. put them in a Tupperware and in the fridge until use

assembling the cake

1. on a cake serving stand or board place, a little buttercream with your spatula
2. place first layer in the center, make sure you stand back and have a look that it's centered
3. add 1 cup of buttercream, use your spatula to make it even
4. place your second layer of cake on top of the buttercream
5. add 1 cup of buttercream, use your spatula to make it even
6. stand back to make sure your cake is level, make the adjustment
7. add your final layer, add 1 cup for buttercream
8. even out the top layer, it doesn't have to be perfect it will be covered by flowers
9. use the rest of the buttercream to cover the sides of the cake using long strokes
10. spin your cake for even frosting, wipe off any excess buttercream on the bottom
11. it doesn't have to be perfect, it's a naked bespoke cake

placing flowers - best done at the location, for easier transporting

1. when placing the fresh flowers start with the largest prettiest one
2. insert the flower, make sure it's centered
3. add complimentary flowers around and work from the center out for an even look,
4. when 80% of the top is filled, stand back and make any adjustments
5. add greenery for contrast,
6. stand back and enjoy your masterpiece!

Enjoy!

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The cake recipe was inspired by Just So Tasty Coconut Lime Buttercream Frosted Cupcakes and Frugal Living Mom's Quick 6 Minute Buttercream Recipe, I love how easy both of them are! Thanks for sharing!