Sometimes known as a “naked cake,” this easy unfrosted Coconut Layer Cake is the perfect solution for people who suck at spreading frosting (like me). Instead of “sloppy” we get to call it “rustic.”
Do you ever change into workout clothes in the late morning so that you can explain to droppers-by that you were totally working out, and that’s why you’re not dressed at 11am on a Tuesday?
Yeah. Me neither.
No really, I’ve never done that (I swear! Don’t look at me like that), but I seriously considered it the other day. Never mind that the only “dropper-by” is the mailman, who is the most dedicated mailman I’ve ever seen by the way. He has to come right up to the house to put the mail in the slot, right next to our huge window. He has never looked in. Not once.
Like, aren’t you even curious, dude? I would be all over that if I were a mailman. Probably that’s why I’m not a mailman. They would spot me as a creeper way early in the interview process.
I made a cake guys! An easy one. I mean, it’s not even frosted on the outside. Of course I agonized over every swirl and dollop, because that’s just what food bloggers do. My mom was helping me make this today, and we joked that if we had spent 5 minutes putting it together instead of 30, it would look exactly the same. I really think it would.
One time I spent at least 10 minutes arranging a bowl of salad just so for a photograph, then dumped some more salad into another bowl that was meant to go in the background. Yep, the final shots were of the dumped salad. Just for the record, I never overanalyze things either.
I am all over this “naked cake” trend. So easy. I love this version because it is full of coconut flavor…and no coconut. I hate the texture. If you are into that though, this cake would be really good sprinkled with some toasted coconut flakes! The cake is a doctored white mix and it could not be easier, or more delicious. It is so moist. Don’t skip the fresh fruit, it really helps balance out the flavors.
A few notes in general about unfrosted layer cakes, or “naked cakes:”
- Yes, it will dry out faster than a normal cake. So plan accordingly! Make the cake ahead and assemble last minute.
- Freeze your cake layers once they have cooled completely. You will cry if you don’t. I’m not even kidding.
- If you are worried about the frosting getting soft and smooshing out the sides, refrigerate the completed cake for an hour so that it stays firm. Longer than that will dry the cake out.
- Level your cakes by slicing off the dome on top. Save the cake scraps and use them to even out your cake as you assemble. If it’s dipping on the left, add some cake scraps until it looks level, then cover it up with frosting.
I’m doing a giveaway next week that I am SO excited about! There is a hint of what it might be in the photos today…any guesses?
Source: The Food Charlatan
I used a name brand cake mix, with a generic brand of pudding.
Use parchment paper to line the bottoms of your pan. So much easier to get out.
Add a little bit of frosting to the cake stand so it will stick.
If you want a clean looking cake (like Glory’s over at Glorious Treats), spread your frosting like the one on the left. If you want something a little more “rustic”, spread your frosting unevenly on the edges.
If you notice that the cake is tilting, use cake scraps to fill in some space in the middle. Then clover it with more frosting.
Some other cakes I’ve made that you might like:
Other beautiful “naked cakes” from around the block:
Chocolate Raspberry Cake from Glorious Treats
Dark Chocolate Cake with Coffee Buttercream from Happy Food Healthy Life
Lemon Strawberry Layer Cake from Crunchy Creamy Sweet
Irish Drunken Cake from Eat the Love