Tiki Cocktail Cake

Yield:
8-10 servings
Level:
Intermediate
Ingredients
  • Cooking spray
  • 1 18 .25-ounce box chocolate cake mix
  • 4 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 16 -ounce tub milk chocolate frosting
  • 3/4 cup vanilla frosting
  • 1 1/2 cups sweetened shredded coconut, toasted
  • Dried fruit, for garnish
Directions
  • Preheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.

  • Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.

  • Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)

  • Put the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.

  • Spread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).

  • Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.

  • Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of

  • toasted coconut into the frosting, covering the cake completely.

  • Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.

  • Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.

  • Photograph by Kang Kim


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Summer Parties