Tiki Cocktail Cake

Votes: 2

Time:
Complexity: average
Servings: 8-10

Impress your friends and family with your baking skills by creating a stunning tiki-themed cake, or tropical cocktail popular on the Pacific coast. While not difficult to make, this cake is quite meticulous, requiring dexterity and precise instructions to create a realistic coconut with a cocktail you'll be embarrassed to cut. Since the coconut consists of three layers—which, by the way, are incredibly moist and delicious—you'll need two oven-safe bowls with the same diameter at the top as the round cake pan. This way, when assembled, all three layers will fit together perfectly to form a single coconut. Decorate the cake with cocktail paraphernalia and dried pineapple rings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

500 g of ready-made chocolate cake mix
4 large eggs
1 cup of sour milk
0.5 cups vegetable oil
1 jar (450g) of milk chocolate glaze
3/4 cup vanilla glaze
1.5 cups sweet toasted coconut flakes
Dried fruits for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, eggs, sour milk, milk chocolate, cream, coconut flakes, dried fruits

Cooking the dish according to the recipe:

Using a mixer, combine the cake mix, eggs, sour milk and vegetable oil.

Preheat oven to 350°F (175°C). Spray one 6-inch (15 cm) cake pan and two 1-quart (2-liter) ovenproof bowls with cooking spray. Using a mixer, combine the cake mix, eggs, buttermilk, and vegetable oil.

Pour batter evenly into crust pan and bowl

Pour the batter evenly into the cake pan and bowls. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes in the pan and 35 minutes in the bowls. Cool, then remove the cakes from the pans.

Trim off any puffed-up tops of the cakes to make them even. Then take one cake from the bowl and make a 2.5 cm deep cavity in the narrower side, leaving a thick edge around it.

Place the uncut cake layer from the bowl with the wide side facing up.

Place the uncut cake layer wide side up on a cake stand or plate. Spread a layer of chocolate frosting over it, then place the round cake layer on top.

Spread chocolate icing on the round cake layer, then place the third cake layer on top.

Spread chocolate frosting on a round cake layer, then place a third cake layer on top, cut-side up. Freeze the cake for about 1 hour (this will make it easier to frost).

Frost the outer rim of the cake and the cavity of the hole with vanilla frosting.

Frost the outer rim of the cake and the inside of the hole with vanilla icing (it's best to use a spatula). Place the remaining vanilla icing in a zip-lock bag.

Press a handful of toasted coconut flakes into the glaze

Spread the remaining chocolate glaze over the entire outside of the cake. Press a handful of toasted coconut into the glaze, completely covering the cake.

Pipe the icing onto the top of the cake so it looks like a liquid.

Microwave the bag of vanilla frosting for 5 seconds (it won't melt). Snip off a corner and squeeze the frosting onto the top of the cake until it looks like a liquid.