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Tiki Cocktail Cake How-To

Food Network Magazine's step-by-step how-to for making a Tiki Cocktail Cake for summer.
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Photo: Kang Kim
Next time happy hour rolls around, serve your friends this pina colada-inspired cake in place of a cocktail. We used two ovenproof bowls and one round cake pan to create the perfect coconut shape, then we carved out a hole for white icing and covered the shell with toasted coconut.
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Photo: Kang Kim
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.

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Photo: Kang Kim
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.

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Photo: Kang Kim
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.)

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