Do you remember the first time you learned where babies come from? I do! I learned it in Sunday school - something to do with a storm and a whale...right?
At least that's what my over-active imagination led me to believe as a child. Remember Jonah & the Whale?
This is probably one of the more bizarre bible accounts I can remember from my forced attendance at church, sunday school, bible camp etc. I don't know what led me to parallel Jonah's three-day stay in the belly of a whale with the miracle of birth.
I certainly don't remember the full account, but my young mind felt that was the most plausible explanation at the time. Even after I learned the truth.
Friends of ours are due to have their first child any day now! I wanted to make them something special, a cake that combined their love of sailing with my idea of where babies are from. I guess I could have undertaken a re-enactment of the whole Jonah ordeal in sugar form, but that could have proven both traumatic and labour inducing. And we definitely don't want that to happen any sooner than it's meant to!
Instead, I chose a light-hearted, colourful route and added a few cookies to match. Oh, and just in case you missed it, they are having a boy!
I so enjoyed making this cake! I used marshmallow fondant over a rich layer of white chocolate ganache. I used freshly grated coconut that was left over from my Lychee Lime Coconut Popsicles from last week in an attempt to recreate my grandmother's coconut cake, for which there is no documented recipe. I filled the layers with coconut whipped cream. YUM!
I cut out the whale and yacht by hand, using candy clay and a scalpel. The chevron pattern was made using a brand new product by Marvelous Molds called Onlays. I've decorated at least one other cake with a chevron pattern, using a technique shared by Jessicakes on her blog before it became a Craftsy sensation. Onlays are a similar concept, but takes a lot less time and effort. I shared this little video on Instagram not too long ago to quickly show you how it's done.
I purchased mine from Icing Inspirations in Kitchener and absolutely LOVE them! They are a little costly, but well worth it in my opinion, as they save time; a valuable commodity.
If you read my recent Elephants, Kokeshi Dolls & Kopykake post, then you already know about my newly acquired Kopykake and my struggles thus far. Well, I tried it again last week to make these cookies. I am keeping the designs simple until I get a better handle on it. Second time around was less expletive-inducing. 🙂
I added what was to look like a rope border around each cookie to play up the nautical theme. A royal icing technique shared by Amber from SweetAmbs. I clearly require more practice.
I do believe this is my first matching cake and cookies combo!! Hope you like it!
Servings: 10
Ingredients
Cake
- 140 g self-rising flour 1 ¼ cups
- 5 g baking powder 1 ½ tsp
- 1 g grated nutmeg ½ tsp
- 172 g unsalted butter ¾ cups
- 225 g granulated sugar 1 cup
- 3 eggs
- 50 g freshly grated coconut ⅔ cups
- 25 g coconut cream 3 tbsp
Filling
- 1 can full fat coconut milk or cream
- 22 g pure maple syrup 1 tbsp
- 3 g pure vanilla extract ½ tsp
Instructions
- Preheat the oven to 350ºF and prepare three 7" round pans - grease, line and flour. I use Cake Release.
- In the bowl of a stand mixer, sift together the flour, baking powder and nutmeg.
- Add the butter, sugar, eggs and using the paddle attachment of your stand mixer, beat together until smooth.
- Lower the mixer speed to the stir setting and add the fresh coconut and coconut cream.
- Divide the batter among the three pans. I weigh my batter in the pans to ensure even distribution and more uniformed cakes.
- Bake for 20-30 minutes depending on your oven and pans used. When completed, they should have a golden brown appearance and a toothpick inserted in the middle comes out clean.
- Remove from oven and allow to cool in pan for 5-10 minutes. Turn out onto a wire rack and allow to cool completely before decorating.
To make the filling:
- Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
- Open the can, remove the solids only and place in the bowl of a stand mixer.
- (Tip: I always chill my bowl and whisk in the freezer for five minutes prior to making whipped cream).
- Whip on high for a few seconds before adding the maple syrup and vanilla extract. Continue to whip for two minutes, or until full and creamy.
- Fill cakes and enjoy! Also pairs deliciously with fresh fruit.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Jacquee CS says
So adorable!
Jacquee CS says
Absolutey love this cookie & cake combo! Isn't it too funny what little brains can think up and totally believe to be true? Reminds me of my friend who used to think each different country was its own planet 😉
Jacquee CS says
They're not??? 😉 Thanks, Regina!
Jacquee CS says
Thx!