Cutting cake just got way more fun! This festive cake is hiding a surprise burst of rainbow sprinkles in the center.
- 1½ cups granulated sugar
- 12 tablespoons unsalted butter, room temperature
- 8 large egg whites, room temperature
- 1 cup coconut cream, melted and cooled
- 1 tablespoon coconut emulsion
- 1 teaspoon vanilla extract
- 3¼ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups unsalted butter, slightly cold
- 1/4 cup cream of coconut (from a bottle, not a can)
- 6 cups powdered sugar, measured and then sifted
- 4 teaspoons coconut emulsion
- 1 pinch salt
- 2- to 3-inch round cookie cutter
- Rainbow sprinkles
- Two 8-inch cardboard cake boards
- Sheet pan
For the coconut cake:
1. Preheat your oven to 325°F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
2. In a medium sized bowl or large measuring cup, add the egg whites, coconut cream, coconut emulsion, and vanilla extract and beat with a fork until combined. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, sift the cake flour, sugar, baking powder, and salt.
4. Turn the mixer on medium-low speed and add the butter, one cube at a time, until the mixture looks like crumbs or no larger than the size of peas, about 2-3 minutes.
5. Turn the mixer to low speed and gradually add half of the liquid mixture. Increase the speed to medium and beat for about 30 seconds. Turn the mixer off and scrape down the sides of the bowl.
6. With the mixer on medium-low, add the remaining liquid and beat for 30 seconds. Batter will be thick.
7. Evenly distribute the batter between your pans and level off with an offset spatula.
8. Bake for about 23-25 minutes, or until the tops are slightly golden brown and the edges of the cake start to pull away from the sides of the pan. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Let cool in pans for 10 minutes and then invert onto cooling racks to cool completely.
For the coconut buttercream:
1. In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
2. With the mixer on low speed, gradually add the sifted powdered sugar, followed by the extracts and salt.
3. Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2-3 minutes. Use a wooden spoon to stir out air bubbles.
1. Add about 1/2 cup of frosting on the cake layer. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.
2. With the cookie cutter, cut out the center of one cake layer. This will be the center layer of the cake as you stack the cake. Place on top of the first frosted layer and fill with sprinkles. Add about 1/2 cup of frosting on the cake layer.
3. Add the final cake layer, which you will lay top side down.
4. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 20 minutes to set the crumb coat and to stabilize the cake enough that you can hold it on it's side.
5. Fill a sheet pan with sprinkles. Spread them out so they create an even layer over the sheet pan. Set aside.
6. After the crumb coat has set, place the second cake board on top of the cake. Frost and smooth out the sides of the cake.
7. Using a cake lifter or spatula, lift the cake and with one hand on top of the cake and one hand on the bottom of the cake, turn the cake on it's side. Gently roll the cake in the sprinkles. Remove the top cake board, add additional frosting and sprinkles.