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Spring Break Coconut Colada Cake

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Ingredients

Scale

For the Cake:

  • 1 box white or yellow cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/2 cup crushed pineapple (drained)
  • 1/4 cup sweetened shredded coconut

For the Frosting:

  • 1 cup (2 sticks) salted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup coconut milk or heavy cream
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • Gel food coloring: pink and blue

Toppings & Decoration:

  • Graham crackers (crushed for sand effect)
  • Toasted coconut flakes
  • Bakery Bling decorations
  • Blue sanding sugar or glittery sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, whisk together the cake mix, buttermilk, oil, eggs, vanilla extract, and coconut extract until smooth and well combined. Gently fold in the crushed pineapple and shredded coconut.
  3. Divide the batter evenly between the prepared cake pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
  4. In a separate bowl, beat the butter until smooth and creamy. Gradually mix in the powdered sugar, alternating with coconut milk or heavy cream until the frosting is light and fluffy. Stir in the coconut and vanilla extract.
  5. Divide the frosting into two bowls—one filled about three-quarters full and tinted blue, the other one-quarter full and tinted pink.
  6. Place the first cake layer on a cake board or serving plate. Spread a thin layer of blue frosting, about 1 to 1 ½ cups, over the top. Place the second cake layer upside down on top so the bottom of the cake faces up, creating a smooth surface.
  7. Cover the entire cake with a layer of blue frosting, smoothing it out with a cake scraper or offset spatula. A few bumps are fine since the sanding sugar will be added next.
  8. Place the cake on a rimmed baking sheet. Using a cupped hand, press the sanding sugar onto the sides of the cake, patting it gently so it sticks.
  9. Transfer the pink frosting to a piping bag fitted with a 1M tip and pipe a decorative border around the top edge of the cake. Sprinkle coconut flakes over the pink border, then fill the center with graham cracker crumbs to create a sandy effect. Add any additional decorations, such as Bakery Bling pieces, for extra flair.
  10. Refrigerate for about 30 minutes to set. Let the cake come to room temperature before serving and enjoy!

Find it online: https://lifeandsprinkles.com/spring-break-coconut-colada-cake/