violets on a field of coconut grass lie

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This was a cake made for a friend’s birthday party. Coconuts were integral to the cake, filling and of course, decoration. I used finely chopped shredded coconut and coconut milk for the cake batter. The three layer cake filled with two layers of coconut custard made with egg yolks, milk and more coconut, and was frosted with grand marnier buttercream. I was so excited to find large organic coconut flakes at Whole Foods, which I pressed onto the buttercream. Finally, candied violets added a bit of contrast and color.

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