Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
This is a moist coconut cake recipe, baked in 5-inch layers, with lime curd filling. It's frosted with tangy coconut cream cheese frosting, and with simply adorable decorations. We show you how to make the baked Kataifi nest (shredded phyllo dough) and the sculpted fondant mama bird, watching over it all. We also show you how to make the fondant ribbon roses, and how to assemble the entire cake. This is quite an extensive recipe tutorial all packed in one! This cake must remain refrigerated because of the cream cheese frosting.
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KELLY SAYS: "The cake is delish and I have to congratulate Sarah on this truly yummy cake. It is very moist without being heavy.
The frosting is a great counterpoint... The tang of the cream cheese frosting cuts the sweetness, as does the tartness of the lime curd filling.
This cake would be awesome as some sort of Almond Joy cake...with chocolate frosting and coconut and almonds!"
KELLY SAYS: "I had a bunch of cupcakes, frosting and lime curd left over from the Mother's Day Coconut Cake, so I decided to make some companion cupcakes. They are filled with lime curd, using the cone method, so they are super-yummy too!"