I love cake. And lately I’m in love with NAKED cakes. For those of you who don’t know what a naked cake is, it is any cake that has the sides un-frosted. Which to me means – less time and sometimes frustration!
They look rustic, chic and are just as delish and their fully clothed friends.
Now let’s talk flavors – Raspberry and coconut was one combo I have yet to try until this cake. And let me tell you, they get along famously. There’s something about boxed cake and homemade frosting that just makes the BEST combination.
Try making these cakes for your hubby, boyfriend, friend, foes – whoever! They will LOVE you for it!
Mini Coconut Raspberry Valentine’s Day “Naked” Cakes
Makes 10 mini 2″ three tier cakes
1 vanilla or white cake mix + ingredients on box
1/2 cup sweetened shredded coconut
2 teaspoons coconut extract (don’t use imitation, use the real deal)
1/2 cup butter, softened
3 cups powdered sugar, sifted
1 teaspoon raspberry extract
3-5 Tablespoons heavy cream or whole milk
1/4 cup seedless raspberry jam
red or pink food coloring
1. Preheat oven to 350 degrees F. Spray and line three 6″ round cake pans with parchment or wax paper. Set pans aside.
2. Prepare cake mix according to direction on the back of the box. Add coconut and coconut extract. Mix to combine.
3. Divide cake mix evenly between the three pans.
4. Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the middle of the cake comes out clean. Once cake is fully cooked, let the cake cool on a wire rack for 1-2 hours.
5. While cakes are cooling, prepare Raspberry butter cream frosting. Beat butter in the bowl of a larger stand mixer until butter is completely smooth. Add powdered sugar, raspberry extract, raspberry jam and cream (1 Tablespoon at a time) until butter cream is smooth and you’ve reached your desired consistency. Add as much food coloring to your liking. (I divided my butter cream into two separate bowls and tinted them different shades of pink, as I wanted a light pink rose and dark pink layers).
6. Once cakes have been cooled, use a 2 – 2 1/2″ round cutter to cut 5 circles from each cake. Then cut each of those circles in half. You will be left with 30 mini circles. Each mini cake will have three layers, leaving you with 10 mini cakes in total.
7. Fit a pastry bag with a small circle tip, and pipe raspberry butter cream onto 10 of the cake circles, top with another cake circle and repeat the butter cream.
8. Fit another pastry bag with a large star/swirl decorating tip (I use 1M). Starting in the center of the top of the cakes, pipe frosting slowly in a circular direction. Once you piped the entire rose, slowly blend the “tail” of the frosting into the rose, so it is not noticeable.
9. Enjoy your little naked cakes!