Coconut Snowflake Cake

Directions

Coconut Cake

1. Preheat oven to 350°F (176°C). Lightly spray three 8" round cake pans.
2. In a large bowl combine eggs, oil and coconut milk. Mix until combined.
3. Add two packages of Kinnikinnick White Cake Mix and mix until combined.
4. Divide batter evenly into cake pans.
5. Bake in preheated oven for 35 minutes or until cake springs back to the touch.
6. Remove from oven and let cool. 
7. Trim tops of cooled cakes to create 3 even layers. Set aside. 

Coconut Cream Filling (can be made the night before) 

1. In a medium bowl whisk 2 cans coconut milk until you have a creamy consistency. Set aside.
2. Place egg yolks in another medium bowl and whisk until combined. Set aside.
3. In a medium saucepan combine sugar, salt and cornstarch. Whisk until combined.
4. Add coconut milk and whisk to combine.
5. Continue whisking cooking over medium heat until mixture begins to thicken and comes to a boil (12 - 15 minutes). Remove from heat. 
   
6. To temper egg yolks: Slowly whisk the hot milk mixture into egg yolks. Gradually pour hot mixture back into saucepan, stirring constantly. 
   
7. Cook over medium-low heat stirring continually until mixture thickens and begins to bubble (approx. 6 - 8 minutes).
8. Add coconut and optional coconut extract. Mix until combined.
9. Cool slightly. Place plastic wrap directly on Coconut Cream Filling to avoid skin from forming.
10. Finish cooling in the refrigerator for 4 hours. 

Coconut Icing 

1. In a medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar 1 cup at a time alternating with coconut milk until combined.
3. Add optional coconut extract. Mix until smooth and incorporated.
4. Do not add coconut to icing (to be used for decorating).
5. Place Coconut Icing in an air-tight container.
6. Do not refrigerate. 

(Option #1) Rolled Fondant Snowflake Decorations - need to dry for 12 hours 

1. Colour ½ rolled fondant with a few drops of blue food colouring.
2. Work coloured fondant in your hands to create a smooth even-coloured fondant.
3. Using a rolling pin, roll out rolled fondant with the aid of icing sugar or a piece of parchment paper.
4. Cut-out snowflakes using a cookie cutter or paring knife.
5. Brush off excess icing sugar with a pastry brush.
6. Place Snowflake Decorations on a piece of parchment paper to dry at room temperature for 12 hours (Do not cover or double stack).

(Option #2) Royal Icing Snowflake Decorations - need to dry for 12 hours

1. Mix egg white until soft peak. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
2. Place royal icing in a piping bag with a writing tip #3.
3. Pipe Snowflake Decorations. Start by piping a cross on parchment paper. Then pipe diagonal lines between to create a snowflake.
4. For a different look and texture pipe solid lines or beaded lines.
5. Colour or dust piped snowflakes with powder edible colours to add variety . Piping needs to be set for 12 hours before colouring.    

 Assembly 

Filling of Cakes 

1. Place 1 layer of trimmed cake on a cake board (top side up).
2. Pipe a thin layer of Coconut Icing around edge of cake (slightly in from edge).
3. Fill centre with Coconut Cream Filling (Coconut Icing border will help keep it in place).
4. Use an offset spatula to spread evenly.
5. Place the next layer of cake on top (bottom side up).
6. Pipe a Coconut Icing border around edge of cake and fill centre with Coconut Cream Filling.
7. Use offset spatula to create an even layer.
8. Place last Coconut Cake round on top (bottom side up).

Crumb Coat (Coconut Cream Filling) 

1. Spread a thin layer of Coconut Cream Filling on the outside of the cake (top and sides).
2. Use an offset spatula to remove excess Coconut Cream Filling.
3. This will help mask the cake and keep it from crumbing in the icing.
4. It is important to make sure your layers are straight at this point.
5. Place filled Coconut Cake in the freezer for 20 minutes for Coconut Cream Filling to set.

Final Layer of Icing (Coconut Icing) 

1. Remove Coconut Cake from freezer.
2. Cover with a thin layer of Coconut Icing. Start from the top of the Coconut Cake and continue to cover the sides.
3. Use an offset spatula or scraper to remove excess Coconut Icing and create a smooth finish.
4. Using your hand, scoop shredded coconut onto side of cake about half-way up. Clean off excess coconut that falls and repeat if necessary.
5. Place Coconut Snowflake Cake in the refrigerator for 20 minutes to set.
6. Place remaining Coconut Icing in a piping bag with a star tip (to use for attaching decorations).

Decorating 

1. Remove Coconut Snowflake Cake from refrigerator and pipe rosettes on the top to attach Snowflake Decorations (both royal icing and fondant).
2. Decorate Snowflake Decorations with optional edible confetti balls (attach with royal icing).
3. Add additional optional confetti balls to side of cake.
4. Add Snowflake Decorations to side of cake by piping a small amount of Coconut Icing on back and pressing lightly to side of cake.
5. Add remaining shredded coconut to top of cake if desired (to resemble snow). 
   

Yields 1 cake