July 27, 2015

We found ourselves in a TROPICAL MOOD (probably because of the sweltering temps). So we thought this COCONUT COLADA CAKE would be perfect for summer chillaxing. What you’re seeing are rum flavored bowl cakes with a coating of toasted coconut for the shell—plus some poured white frosting on the inside.

Bowl cakes are one of our newest obsessions! (We devoted an entire chapter to them in our new book Cake My Day!) They are E-Z to make. You just have to think outside the box…or bowl!

For each Colada, you will need to bake two small rum-flavored bowl cakes in 6 or 8 ounce oven-safe bowls to create spheres.

Next trim the top of each bowl cake level. Using frosting for glue, attach the cut sides to made a perfect sphere. Place the sphere cakes in the freezer to chill.

To create the Colada shape, remove 1 inch from the top of each chilled sphere shaped cake.

Using a small paring knife, make a 1/2 inch deep circular cut in the top of each cake 1/2 inch from the edge.

Excavate inside the circular cut, removing the cake to a depth of 1/2 inch, to make a circular depression in the top of each cake. (See photo.) Return the cakes to the freezer to chill.

Melt some vanilla frosting in the microwave. Pour the melted frosting over the top of each chilled cake to coat the insides of the circular depression and the 1/2 inch border surrounding them. This will create the white “flesh” of the coconut.

Place semisweet coconut in a ziplock bag and add a few drops of yellow food coloring. Massage the bag to evenly coat the coconut with the food coloring. Spread the tinted coconut on a baking sheet. Bake at 350 until lightly golden, toss the coconut and continue baking until most of the coconut is toasted golden brown in color.

For the outer husks of the coconuts, spread chocolate frosting over the sides of the chilled coconut shell cakes. Press the toasted coconut lightly into the chocolate frosting to cover.

Add bendy straws, orange slice candies, colorful napkins, and umbrella toothpicks. And now you can take a break!

After all, you’ve got a cake that says, “I’M ON VACAY!”

Cue the palm trees!

Alan and Karen

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