Caribbean Coconut Piñata Cake
Experience a tropical escape with our Caribbean Coconut Piñata Cake. This delightful cake features layers of moist coconut sponge, filled with a surprise of vibrant fruit candies and topped with a creamy coconut frosting. Perfect for celebrations, this cake will bring a taste of the tropics to your table.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 4 large Eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup, melted butter
- 1 cup fruit candies
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon coconut extract
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, baking powder, and salt.
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Step 2:
Add the shredded coconut, eggs, coconut milk, vanilla extract, and melted butter to the dry ingredients. Mix until well combined.
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Step 3:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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Step 4:
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
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Step 5:
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and coconut extract, and continue to whip until stiff peaks form.
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Step 6:
Place one cake layer on a serving plate. Fill the center with fruit candies, then place the second layer on top. Frost the top and sides of the cake with the coconut frosting.
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Step 7:
Slice the cake and serve. Enjoy the surprise of fruit candies inside!