The journey of flavors often leads us to the most unforgettable moments in life, such as weddings. Inspired by my travels through the lush landscapes of Bali, where the air is perfumed with tropical flowers and the vibrant colors of nature are reflected in every corner, I decided to craft a wedding cake that encapsulates the essence of paradise. This Exotic Tropical Wedding Cake is a delightful blend of moist coconut sponge, velvety passion fruit buttercream, and a touch of rum—perfect for celebrating love in all its forms.
### Ingredients
#### For the Coconut Sponge Cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsweetened shredded coconut
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 cup coconut milk
– ½ cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon vanilla extract
#### For the Passion Fruit Buttercream:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– ½ cup fresh passion fruit pulp (about 4-5 passion fruits)
– 1 tablespoon coconut milk
– 1 teaspoon vanilla extract
#### For the Rum Soak:
– ½ cup coconut rum (or regular rum)
– ¼ cup sugar
– ¼ cup water
#### For Decoration:
– Fresh coconut flakes
– Edible flowers (such as orchids or hibiscus)
– Slices of fresh passion fruit
### Instructions
To begin your tropical adventure, preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
Prepare the coconut sponge cake by combining the flour, sugar, shredded coconut, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the coconut milk, melted butter, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this will ensure a light and fluffy sponge. Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the passion fruit buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing on low speed until combined. Add the passion fruit pulp, coconut milk, and vanilla extract, then beat on high speed until the buttercream is light and fluffy.
Next, make the rum soak by combining the coconut rum, sugar, and water in a small saucepan over medium heat. Stir until the sugar dissolves, then remove from heat and let it cool.
Once the cakes are completely cool, it’s time to assemble. Place one layer of coconut sponge on a serving plate. Using a pastry brush, soak the top of the layer generously with the rum soak. Spread a layer of passion fruit buttercream on top, then add the second cake layer. Repeat the soaking and frosting process with the second layer.
Place the final layer of cake on top and frost the entire cake with a thin layer of buttercream to create a crumb coat. Chill the cake in the refrigerator for about 30 minutes to set the buttercream.
After chilling, apply a final layer of buttercream, smoothing it out for a beautiful finish. Decorate the cake with fresh coconut flakes, edible flowers, and slices of fresh passion fruit for a stunning presentation that will leave your guests in awe.
Serve this Exotic Tropical Wedding Cake at your wedding or any special celebration, and let the flavors transport you and your loved ones to sun-kissed shores and joyful memories. Enjoy!