Sprinkles Coconut Cake

If you are looking for a sweet and fun birthday party idea for you little one, I highly recommend considering a Sprinkle & Confetti theme!  This theme could easily work for either girls or boys and there are just so many options when it comes to creating your decor. When planning our birthday parties I like to keep my decorations mostly around our feature food table that holds the cake and yummy appetizer treats and then tie in the theme with balloons and other smaller decor items in other areas.  The large sprinkle wall was made using long balloons, tied off and cut to size.  Our food tasty snacks featured loads of sprinkles and then our healthier snack options were either full of colours themselves or were served on bright and colourful fun dishes.  And our fun decorate your own cupcake palettes were the second half of the kiddos favours – glitter paint and paint brushes!

One of the biggest requests I received from this party inspiration was the recipe for our absolute favourite Birthday Coconut Cake.  This cake was a recipe I tried out for the first time at the girls’ first birthday and it has become a family favourite by our whole extended family!  Since I’m not a huge buttercream icing lover (don’t get me wrong, I love my sweets but not when it is the kind of sweet that leaves you feeling thirsty :)) so I made a little bit of an adjustment to the original by Completely Delicious when it comes to the icing and I think that this has become my own secret sauce for this recipe and part of the reason why our family looks forward to this cake being served! Instead of frosting the whole cake with the cream cheese buttercream icing as suggested in the original recipe, I fill and cover the whole cake with the whipped icing combo and it is purely divine!  So if you are looking for a new birthday cake recipe to try and possibly add to your family’s favourite roster I highly recommend giving this Coconut Birthday Cake a try (just scroll to the bottom for the recipe).

Our Favourite Coconut Birthday Cake Recipe:

by Completely Delicious

 

INGREDIENTS:

 FOR THE CAKE:

  • 5 large egg whites
  • 1 1/2 cup (375 ml) unsweetened coconut milk, divided
  • 1 tablespoon coconut flavoring
  • 3 cups (340 grams) cake flour
  • 2 1/3 (470 grams) cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened to room temperature

FOR THE CREAM CHEESE BUTTERCREAM FROSTING:

  • 8 ounces (227 grams) cream cheese, softened to room temperature
  • 1/2 cup (113 grams) unsalted butter, softened to room temperature
  • 4 cups (455 grams) powdered sugar, sifted
  • 1-3 tablespoons unsweetened coconut milk or whole milk
  • 1 teaspoon coconut flavoring
  • 1 cup (85 grams) flaked or shredded coconut, toasted (see Notes)

FOR THE WHIPPED CREAM CHEESE FILLING:

  • 1 cup of the Cream Cheese Buttercream Frosting (above)
  • 1 cup (250 ml) heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees. Butter and flour two or three 8-inch or 9-inch cake pans and line with parchment paper. (See Notes)
  • In a small bowl, lightly whisk together the egg whites, 1/2 cup of the coconut milk, and coconut flavoring.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
  • Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
  • Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

TO MAKE THE BUTTERCREAM:

  • Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency. Mix until smooth.

TO MAKE THE WHIPPED CREAM CHEESE FILLING:

  • With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese buttercream a spoonful at a time while mixing on medium-high speed. Whip to soft peaks.

 

My Secret Sauce/Own Twist on this Cake is using the Whipped Cream Cheese Filling as both filling and the overall icing!  It’s just a nice and lightly sweet pairing to an already light and deliciously irresistible cake! 

  • For our version of the cake, where I fill and ice the whole cake with this whipped filling/icing I end up making double the recipe (so two cups plus a little more of the whipping cream and then combine all of the cream cheese buttercream into the whipped cream a spoonful at a time. 

TO FROST THE CAKE:

  • If desired, slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with the whipped cream cheese filling. Repeat with the rest of the layers. Frost the entire cake with the whipped cream cheese icing and as an option cover in the toasted coconut or your chosen topping (like sprinkles!)
  • Chill for one hour before serving. Store in the fridge, cake will keep for several days.

 

Enjoy Friends!

 

 

Sprinkles Birthday Party Inspiration

Soulful Heirloom Photographs

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Sprinkles Coconut Cake

If you are looking for a sweet and fun birthday party idea for you little one, I highly recommend considering a Sprinkle & Confetti theme!  This theme could easily work for either girls or boys and there are just so many options when it comes to creating your decor. When planning our birthday parties I like to keep my decorations mostly around our feature food table that holds the cake and yummy appetizer treats and then tie in the theme with balloons and other smaller decor items in other areas.  The large sprinkle wall was made using long balloons, tied off and cut to size.  Our food tasty snacks featured loads of sprinkles and then our healthier snack options were either full of colours themselves or were served on bright and colourful fun dishes.  And our fun decorate your own cupcake palettes were the second half of the kiddos favours – glitter paint and paint brushes!

One of the biggest requests I received from this party inspiration was the recipe for our absolute favourite Birthday Coconut Cake.  This cake was a recipe I tried out for the first time at the girls’ first birthday and it has become a family favourite by our whole extended family!  Since I’m not a huge buttercream icing lover (don’t get me wrong, I love my sweets but not when it is the kind of sweet that leaves you feeling thirsty :)) so I made a little bit of an adjustment to the original by Completely Delicious when it comes to the icing and I think that this has become my own secret sauce for this recipe and part of the reason why our family looks forward to this cake being served! Instead of frosting the whole cake with the cream cheese buttercream icing as suggested in the original recipe, I fill and cover the whole cake with the whipped icing combo and it is purely divine!  So if you are looking for a new birthday cake recipe to try and possibly add to your family’s favourite roster I highly recommend giving this Coconut Birthday Cake a try (just scroll to the bottom for the recipe).

Our Favourite Coconut Birthday Cake Recipe:

by Completely Delicious

 

INGREDIENTS:

 FOR THE CAKE:

  • 5 large egg whites
  • 1 1/2 cup (375 ml) unsweetened coconut milk, divided
  • 1 tablespoon coconut flavoring
  • 3 cups (340 grams) cake flour
  • 2 1/3 (470 grams) cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened to room temperature

FOR THE CREAM CHEESE BUTTERCREAM FROSTING:

  • 8 ounces (227 grams) cream cheese, softened to room temperature
  • 1/2 cup (113 grams) unsalted butter, softened to room temperature
  • 4 cups (455 grams) powdered sugar, sifted
  • 1-3 tablespoons unsweetened coconut milk or whole milk
  • 1 teaspoon coconut flavoring
  • 1 cup (85 grams) flaked or shredded coconut, toasted (see Notes)

FOR THE WHIPPED CREAM CHEESE FILLING:

  • 1 cup of the Cream Cheese Buttercream Frosting (above)
  • 1 cup (250 ml) heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees. Butter and flour two or three 8-inch or 9-inch cake pans and line with parchment paper. (See Notes)
  • In a small bowl, lightly whisk together the egg whites, 1/2 cup of the coconut milk, and coconut flavoring.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
  • Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
  • Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

TO MAKE THE BUTTERCREAM:

  • Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency. Mix until smooth.

TO MAKE THE WHIPPED CREAM CHEESE FILLING:

  • With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese buttercream a spoonful at a time while mixing on medium-high speed. Whip to soft peaks.

 

My Secret Sauce/Own Twist on this Cake is using the Whipped Cream Cheese Filling as both filling and the overall icing!  It’s just a nice and lightly sweet pairing to an already light and deliciously irresistible cake! 

  • For our version of the cake, where I fill and ice the whole cake with this whipped filling/icing I end up making double the recipe (so two cups plus a little more of the whipping cream and then combine all of the cream cheese buttercream into the whipped cream a spoonful at a time. 

TO FROST THE CAKE:

  • If desired, slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with the whipped cream cheese filling. Repeat with the rest of the layers. Frost the entire cake with the whipped cream cheese icing and as an option cover in the toasted coconut or your chosen topping (like sprinkles!)
  • Chill for one hour before serving. Store in the fridge, cake will keep for several days.

 

Enjoy Friends!

 

 

Sprinkles Birthday Party Inspiration

Soulful Heirloom Photographs

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