Description
A sponge cake with coconut buttercream decorated with a DIY cake topper.
Ingredients
- FOR THE CAKE TOPPER:
- 1 cup Candy Melts Or Chocolate
- 1 Tablespoon Canola Oil (if Melted Candy Is Too Thick To Pipe)
- FOR THE CAKE:
- 3 whole Large Eggs, Room Temp, Separated
- ½ cups Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- ½ Tablespoons Lemon Zest
- ½ cups Cake Flour, Sifted
- FOR THE COCONUT BUTTERCREAM:
- 1 stick Unsalted Butter, Room Temperature
- ⅔ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 4 Tablespoons Coconut Milk
- FOR THE CAKE TOPPER:
- 1 cup Candy Melts Or Chocolate
- 1 Tablespoon Canola Oil (if Melted Candy Is Too Thick To Pipe)
- FOR THE CAKE:
- 3 whole Large Eggs, Room Temp, Separated
- ½ cups Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- ½ Tablespoons Lemon Zest
- ½ cups Cake Flour, Sifted
- FOR THE COCONUT BUTTERCREAM:
- 1 stick Unsalted Butter, Room Temperature
- ⅔ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 4 Tablespoons Coconut Milk
Preparation
To make cake topper, outline a template of “Dad U Rock” in a relatively thick font on a paper. Place a piece of parchment paper over it.
Place candy melts in a microwaveable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the candy melts. Add oil if it’s too thick to pipe. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening. Start piping the candy on the parchment over the template, starting with the outline. Then fill the inside. Let it dry completely before peeling the cake topper off the parchment paper. Flip the cake topper over, place a toothpick or two on the back of the cake topper, leaving half out to insert into the cake. Glue the toothpick to the topper with a bit of melted candy melts. Let it dry completely.
To prepare cake layers, preheat oven to 350 F. Grease and line the bottom of two 5-inch cake pans with parchment paper. Set aside.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add half of the sugar and continue beating until stiff peaks form. Scrape the meringue into another bowl. Set aside.
In the same mixing bowl, beat egg yolks and remaining half of the sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute. Sift flour over the top of egg yolk mixture then gently fold in half of the meringue. Fold the rest of the meringue into the batter until just incorporated. Pour the batter evenly into the prepared pans and smooth the top.
Bake for 18 to 20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool in pans for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely. Cut cakes horizontally to make four cake layers.
To prepare buttercream, beat butter for a few minutes with a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla and coconut milk and beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To assemble the cake, sandwich each cake layer with a thick layer of buttercream. Smear a thin layer of frosting on the top and sides of the cake to create the “naked”effect. Carefully place the cake topper on the cake. Cover and refrigerate the cake until serving. Then leave out at room temperature for at least an hour prior to serving.
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