Caribbean Breeze Fondant Cake
Experience the tropical flavors of the Caribbean with this stunning fondant cake. Infused with coconut and pineapple, this cake is layered with a light vanilla sponge and covered in smooth fondant, making it perfect for any celebration.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1/2 cup unsalted butter
- 4 large Eggs
- 2 teaspoons Baking powder
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1/2 cup pineapple puree
- 1 pound fondant
- 1/2 cup coconut flakes
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
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Step 2:
In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and pineapple puree. Stir until just combined.
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Step 3:
Pour the batter into a greased and floured cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Step 4:
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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Step 5:
Once the cake is completely cool, roll out the fondant and cover the cake smoothly. Trim any excess fondant from the edges.
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Step 6:
Sprinkle coconut flakes on top of the fondant for decoration. You can also add tropical fruits or flowers for an extra touch.