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Blue Velvet Coconut Torte

Snowy coconut frosting and blue velvet layer cake make for a sweet, wintry mix.
By Heather Baird
blue velvet coconut cake

The first year we were married, my husband and I wanted a fresh start with our Christmas tree. We chose not to mix our existing ornaments (not that year, anyway), and instead bought all new ornaments in blue and silver. There’s something magical and quintessentially winter about that color scheme. Although our tree has evolved to more of a woodsy homespun motif over the past 10 years, I still haven’t been able to let go of those blue and silver ornaments. I know we’ll use them again, someday. 

This cake reflects those icy, wintry hues. The light blue velvet layers contrast nicely against snowy coconut-covered frosting. I use silver dragees on this cake, and you can find them at cake specialty shops or online. The added sparkle will help make your holiday merry and bright! 

The cake is pretty simple to make, and here’s how to get started. 

White cake mix is essential here—no substitutions since we’re aiming for a pretty light blue color.

ingredients

Combine the cake mix, eggs, buttermilk, oil and water in large bowl. Beat until just combined. Have the melted white chocolate ready at hand.

mixing ingredients

Beat in the melted white chocolate.

adding melted white chocolate

Add the blue food color. You’ll use approximately 20 drops to tint the batter.

adding blue food coloring

Mix well until the batter is consistently blue.

blue batter

Grease and flour two 9-inch round cake pans. I like to use flour-based baking sprays that grease and flour the pans in one easy step. Divide batter between pans and bake as directed.

cake pans

When cakes are cool, level the tops with a large serrated knife, and then torte them (cut them in two horizontally, that is) so that there are four cake layers.

baked cakes cut horizontally

Use the frosting to fill the cake layers. Since there are four cake layers, you’ll use a little more frosting than you would for a double layer cake, which is reflected in the recipe.

frosting cake with white frosting

Once the cake layers are filled and stacked, cover the cake’s exterior with a thin layer of frosting. Reserve 1/2 cup for later use.

frosted white cake

Press flake coconut onto the top and sides of the cake.

sprinkling with coconut flakes

The resulting cake should be completely covered in coconut.

finished cake

Transfer the reserved frosting to a piping bag fitted with a large star tip. Pipe rosettes on the top edge of the cake.

piping on frosting

Place a silver dragee on each rosette.

adding silver decoration

If you can’t find silver buttons, silver Jordan almonds are available in the wedding section at some craft stores and online.

decorated cake

Stand white chocolate snowflakes upright on the cake before serving.

blue velvet coconut cake


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