Southern 03 Coconut Cake with Silk Meringue Buttercream (page 23) – miniature 3-tier cake

hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is styled as a miniature 3-tier cake.

to do this, use a recipe calling for two 9″ cake pans. bake one 9″ cake pan with half the batter, and bake two 6″ cake pans with the other half. two 6″ cake pans is almost the same volume of a 9″ cake pan. the adjustments in baking powder are minimal, so i don’t adjust any baking powder when baking on 9″ to 6″ cake pans.

the top tier is a 3″ cutout from the first tier.

the second tier covers the hole!

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9 thoughts on “Southern 03 Coconut Cake with Silk Meringue Buttercream (page 23) – miniature 3-tier cake

  1. Yes, it’s gorgeous! Loved getting to see this take. 🙂 Are those roses made of curled fresh coconut shavings? Ooo la la.

    Love how you cut out the top layer from the bottom one.

    The silk meringue buttercream is my favorite bc, seeing yours makes me want to go make some asap.

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    1. thx J. instead, my smbc isn’t such. i used mousseline and flavored it with the coconut creme anglaise. was good!

      people loved the fresh coconut roses, great idea that Rose mentions using fresh frozen coconut, i loved it, refreshing and unsweet thus perfect over the sweet buttercream

      Sent from my iPhone

      Like

  2. Looks lovely Hector…we use fresh coconut all the time in Kerala (its not seasonal here at all) and we use a coconut scraper..never seen anything like this!!!

    Love the way you make something so simple so elegant…its a gift!

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    1. thx K.

      i used a large open star tip, from my set of large tubes made by Thermohauser. they are blue polycarbonate piping tubes.

      the comparable Wilton or Atteco will be one of their large open star tips from their set of large piping tips.

      i don’t often use my set of “small piping tips”

      Like

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