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Cara Cara Coconut Matcha Cake boasts eight layers of coconut and matcha cake filled with cara cara orange curd, fresh berries and silky citrus buttercream!
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Cara Cara Coconut Matcha Cake

Cara Cara Coconut Matcha Cake boasts eight layers of coconut and matcha cake filled with cara cara orange curd, fresh berries and silky citrus buttercream!
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Author jacquee | i sugar coat it

Ingredients

Equipment:

  • Three 5 x 2 inch round cake pans
  • Cake strips
  • Candy thermometer
  • Scale
  • Stand mixer

For the curd:

  • make a double batch of cara cara curd (see link below)

For the buttercream:

  • make a batch of swiss meringue buttercream (see link below)

For the coconut cake (adapted from the book Rose's Heavenly Cakes):

  • 90 grams egg whites (3 large eggs)
  • 160 grams coconut milk (⅔ cup)
  • 1 vanilla bean, scraped I use Rodelle
  • 200 grams cake flour (2 cups)
  • 9.5 grams baking powder (2 ½ + ⅛ teaspoons)
  • 200 grams granulated sugar (1 cup)
  • 2.5 grams salt (½ teaspoon)
  • 113 grams unsalted butter 1 stick
  • 40 grams shredded coconut multicoloured

For the Matcha cake:

  • use the same recipe as for the coconut cake, but replace 20 grams of the flour with culinary matcha.

Instructions

Make the curd:

Make the buttercream:

  • Make a batch of this recipe and replace the gianduja with cara cara curd

Make the cakes:

  • Preheat oven to 350º. Prepare pans with cake release (or your preferred method) and place on a baking sheet pan.
  • Add the egg whites, 3 tablespoons of the milk and the scraped vanilla beans in a bowl and use a hand to whisk until just combined.
  • In the bowl of a stand mixer, sift together the flour and baking powder. Add the sugar and salt and mix on low speed for 30 seconds using the paddle attachment.
  • Add the remaining milk and butter and mix on low speed to moisten the dry ingredients. Increase the speed to medium and continue to mix for 1 ½ minutes, stopping to scrape down the sides when needed.
  • Reduce the speed to medium-low and add the egg white mixture to the batter in two parts. Beat for 30 seconds after each addition to incorporate fully. Scrape the sides of the bowl, as needed. Fold in the shredded coconut.
  • Distribute the batter evenly among the the three pans, then use an offset spatula to spread and smooth the batter.
  • Bake for 25-30 minutes. Test for doneness with a cake tester or toothpick.
  • Remove from the oven and and allow to cool for 10 minutes on a wire rack. After 10 minutes, turn the cakes out on to the wire rack to cool completely.

Assemble the cake:

  • Spread a little buttercream onto a cake board and centre the first layer on the board. Pipe a border of buttercream around the cake and fill with curd and berries. Top with another layer of cake. Repeat for two more layers, then insert 2-3 sturdy straws into the cake and top with a cake board. Prepare the other four layers, as with the first four. 
  • Cover with buttercream, adding random splotches of the coloured buttercream and smoothing it onto the cake. Add some random sprinkles and gold flakes for fun. Top with piped buttercream rosettes, candied orange slices and fresh blinged-out berries.