Coconut Shaped Mini Cakes
Indulge in the tropical delight of Coconut Shaped Mini Cakes – a whimsical treat baked in 4" hemisphere pans. These delightful confections bring a taste of paradise to your dessert table, combining the rich flavor of chocolate cake with the creamy goodness of buttercream icing. Adorned with toasted coconut and vibrant lime wedges, these mini cakes are a visual and culinary delight.
Our Coconut Shaped Mini Cakes are a breeze to make and a joy to devour. Moist chocolate cake spheres, lovingly slathered in chocolate buttercream, rolled in toasted coconut, and topped with adorable lime wedges. This recipe is as easy as it is delightful – perfect for any celebration or simply satisfying your sweet tooth. Transport yourself to paradise with every bite of these cute and delicious mini cakes!
Ingredients
- cakes bake in 4" hemisphere pans
- chocolate buttercream icing
- buttercream icing
- green paper straws
- party umbrellas
- dark green rolled fondant
- lime green rolled fondant
- flexible poly blade
- toasted coconut
- tip 10
- pastry bag
Instructions
Put two hemispheres together using chocolate buttercream. Using a bread knife, cut a small amount of cake off one end of a hemisphere so the piece sits flat. Use the knife to cut a flat surface off the top of the shape to make it flat. Ice the entire shape except for the top in chocolate buttercream and roll in toasted coconut. Using a pastry bag fitted with tip 10 and white buttercream icing, pipe a line around the inside if the coconut rim. Use the same tip to pipe icing into the top of the cake but use a knife to spread the icing and make it wavy. Insert straw into top of cake.
To make limes, roll lime green fondant into a lemon shape then cover it with the dark green fondant. Use the poly blade to cut the shape into wedges. Use the tip of the blade to mark pulp lines into the wedges. Place lime wedges into the top of the buttercream icing.
