The moment I laid eyes on these flamingo swizzle sticks in the Oh Happy Day Party Shop I knew I wanted to cover a cake with bright green coconut and stick ’em in the top to make what is now being called “The Flamingo Lawn Cake”. I knew I had the concept for the decorating in my head but to actually follow through I took steps and recipes from Tessa Huff’s new Book Layered: Baking, Building, and Styling Spectacular Cakes. She has all the info you need for making fun, professional cakes. There’s a whole range of difficulty so even if you’ve got two boulders for hands like me, you can accomplish something that looks great. Good news is that this cake is on the easier end of the spectrum because we cover any mistakes with coconut, and even better news is that we’re giving away a copy of Layered!
For the buttermilk lime cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- zest of 2 limes
- 3 large eggs + 2 large egg yolks
- 1 1/4 cup buttermilk
For the coconut cream cheese frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 oz. cream cheese, softened
- 1/2 teaspoon coconut extract
- 3 1/2 cups powdered sugar, sifted
- green gel food coloring(or a mixture of blue and yellow)
- 2-2 1/2 cups sweetened shredded coconut + more gel food coloring
To make the cake: start by preheating your oven to 350 F and grease and line 3 8″ cake pans with a circle of parchment. In a large bowl sift together the flour, baking powder, baking soda, and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugar, and lime zest on medium high speed until the butter is pale and fluffy, 3-5 minutes. Stop the mixer and scrape down the bowl.
Turn the mixer to medium low and add the eggs and egg yolks one at a time. Stop the mixer and scrape down the bowl.
Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix no more than 30 seconds after the last streaks of the dry ingredients disappear into the batter. Evenly divide the batter between the three pans (I use a scale because I’m a freak that likes it to be exact but you could also use a large ice cream scoop to evenly distribute the batter). Smooth it out and bake for 25-28 minutes, until a toothpick inserted into the cake comes out clean. Let the cakes cool for 10-15 minutes before removing them from the pans. Place on a wire rack to cool completely.
To make the frosting: In the bowl of a stand mixer with the paddle attachment, beat the butter, cream cheese, and coconut extract together until light and fluffy, 2-3 minutes. Add the sifted powdered sugar on low speed in a couple batches so it doesn’t go everywhere, beat until smooth then add in the food coloring until you get the desired shade of green.
To assemble the cake: Place strips of parchment paper around the edge of the cake stand to keep it clean during the frosting then one of the cake layers on top of that in the center of the cake stand. Plop about 1/2 cup of frosting down and use an offset spatula to evenly smooth it out. Top that with another cake layer, repeat with another 1/2 cup of frosting then top it with the third layer.
Use the offset spatula to evenly coat the cake in a thin layer of frosting to make a crumb coat then place the whole thing in the fridge or freezer for 20-30 minutes so the frosting firms up a little. While this happens tint your coconut by placing the coconut and food coloring in a zip top bag and massaging the two together until everyone’s the appropriate shade of green.
Remove the cake from the fridge or freezer and take the remaining frosting and evenly spread it out all over the cake. Sprinkle the coconut all over the top of the cake then use the palm of your hand to place it on the side. Don’t worry if you drop some because we set up the parchment insurance. Once the whole cake is covered in coconut push as many of the flamingo swizzle sticks in the top, carefully remove the parchment strips, and serve. If not serving for a while just place in the fridge until your party.
And here’s how to win a copy of Layered for yourself:
1) Visit Amazon to read more about Layered.
2) Comment below on why you’d like to add this book to your collection!
The giveaway ends on Monday, 7/25 when 1 winner will be chosen at random. Good luck!
Allison
July 22, 2016
I used to bake cakes all the time, but then got pretty burnt out a year or two ago when I made them for all my friends’ weddings. I want to get back into it, though, and I feel like this book would be great inspiration!
Amanda
July 22, 2016
I’ve got a big season of bridal showers and weddings to plan on a budget! This book is the perfect secret weapon!
Stephanie Grant
July 22, 2016
I’m the one my family and friends come to when they need a fun caked made for their special parties and occasions so I would love to win this for some inspiration and to add to my cake baking arsenal :)!
danielle
July 22, 2016
“Comment below on why you’d like to add this book to your collection!”: Uh, because CAKE. Obviously.
This coconut grass idea you have here is GENIUS. I can’t wait to see what else you have up your sleeve.
tori
July 22, 2016
I just started baking and I’d love to learn how to make lots of cakes!
Rachel
July 22, 2016
Cakes are my favorite to bake!
Audrey M.
July 22, 2016
The pictures were all I really needed to convince me that this book needs to be in my kitchen. I mean, Boston Creme, Black Forest…YUM! And really, cake is great for so many occasions (though I admit that the first cake would probably be for my son’s birthday). Thanks for the chance to win!
Lee Anne Boyd
July 22, 2016
Any book that would help me do what I love better is always a win. I’d love to win this book.
Heather K
July 22, 2016
Basically any cookbook that inspires a cake this awesome must be great!
Jennai
July 22, 2016
I would like to win and get the recipe to make that chocolate cake with the maple peanut brittle and whiskey espresso glaze. Looks divine!
Roma
July 22, 2016
With my bestie’s wedding coming up, this would be lovely inspiration for MOH duties!
Yolonda
July 23, 2016
I would love to add this book to my cook book collection, especially because I truly enjoy baking it’s so relaxing. And there’s nothing better than surprising guests with a pretty cake (and one that taste amazing).
Emi Pak
July 23, 2016
I love baking, and the black forest cake in the preview looks delicious and elegant. I would love to look at new ways to make cake and expand my baking horizons!
Elaina
July 23, 2016
I’d love to add this book to my collection because A) I’m obsessed with cookbooks and B) I’m obsessed with cakes. Thanks for the opportunity!
Sophia
July 23, 2016
I am in a dinner party group and we take turns bringing the dessert. I would love to have some inspiration for the next time I get to bring dessert.
Virginia
July 23, 2016
Because if that cover!!! Gorgeous! Also because I love to make things special when I can. I know you all do too! Agree with Julia that a party without a cake is just a meeting!
Melanie Huttner
July 23, 2016
I’d love to add this book to my collection because I have been baking more lately and love bringing fun cakes to parties!
haley
July 23, 2016
I love baking and this book would be great for my collection!
Anniek
July 24, 2016
I’d love to win so I can make my own professional looking cakes and especially: eat them!
Cindy S.
July 24, 2016
I love trying new recipes and taking my baking up a notch.
Judith
July 24, 2016
love the recipes!
Ellie
July 24, 2016
I could use as I’ve got at minimum 18 years of birthday caking ahead of me!
debbie
July 24, 2016
any book that has a chapter named whimsical cakes would be an incredible asset in my cookbook collection!
Julie
July 24, 2016
Totally making this for my next girl’s day!
Marina Reyes
July 24, 2016
Just the names of the recipes make them sound delicious! The price in there is affordable.
Dayna
July 24, 2016
This cookbook could get me into trouble!
Dessert for breakfast.
Chari
July 24, 2016
I died when I saw your cake. Very clever.
The kiddo is turning 4 next month so a cake book might come in handy. Word.
Lauren
July 25, 2016
I make crazy elaborate birthday cakes for my two kids…I’d love some pointers!
Bonnie
July 25, 2016
I would love to give this book to my mother-in-law, who is a precious person and amazing baker. I would benefit as the taste-tester for her new creations!!! 🙂
anna
July 25, 2016
Because I really need to step up my cake game. Making a cake for someone’s birthday is tons more personal than buying a cake.