I was out of town for the birthday of a dear friend, so decided to make her a birthday cake to celebrate belatedly. I’d seen this rosette frosting used on some cakes by The Couture Caker (hi Laura!) and wanted to give it a shot. It’s so easy to do with a 1M Wilton tip, and looks super fancy!
Lemon Coconut Cake
- 200g plain flour
- 3 teaspoons baking powder
- 50g desiccated coconut
- 2 lemons
- 250g sugar
- 50g butter, melted
- 130g virgin coconut oil
- 2 eggs
- 1 cup (250mL) milk
Heat the oven to 180°C, grease and/or line a cake tin with a 4+ cup capacity (if you use a ring tin, reduce the cooking time).
Sift the flour and baking powder into a large mixing bowl.
Use a vegetable peeler to peel the lemons, being careful not to get any white pith (we just want the zest, use a zester if it’s easier).
Blend the lemon zest and 3 tbsp of the measure of sugar together, then add it to the mixing bowl with the flour.
Add the sugar and desiccated coconut.
Melt the butter and coconut oil together, then pour into the mixing bowl. Add the milk, eggs, and the juice of one lemon, and mix everything together until it’s smooth and creamy.
Pour into your prepared cake tin and bake for about 40 minutes. Stand the cake in it’s tin for five minutes, then turn it onto a wire rack to cool.
I baked two of these, and turned them into a layer cake…
Place one cake on your cake stand and spread it generously with raspberry jam (or a jam of your choosing). Add a thinner layer of white chocolate buttercream frosting, then place the other cake carefully on top.
Coat the whole cake in a crumb layer of white chocolate buttercream frosting, before piping on the rosettes in Raspberry buttercream all over the cake. (There are a million YouTube tutorials on how to do this)
Sprinkle with edible glitter and get celebrating.
Or instagram, which is the first thing I did 😀