Go Back

7) Coconut cream smash cake with toasted flakes

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 4- inch cake: one 4-inch round white cake layer about 5 oz batter
  • Coconut cream frosting: 3/4 cup cream cheese 1/4 cup coconut cream (chilled), 3/4 cup powdered sugar
  • Toasted coconut flakes: 2 tbsp unsweetened flakes toasted until light brown
  • Optional garnish: 1 tsp shredded fresh coconut

Method
 

  1. Bake the 4-inch cake at 350°F in a greased 4-inch pan for 18–22 minutes. Cool completely on a wire rack.
  2. Beat cream cheese until smooth. Add chilled coconut cream and powdered sugar. Frosting should hold soft peaks, not runny.
  3. Crumb-coat the cake, chill 15 minutes, then apply a firmer top coat of frosting.
  4. Sprinkle toasted flakes on top and around edges. Press lightly so they stick.
  5. Chill 20 minutes before photos or serving.