Pastel de Coco

What you'll need


Working Method

Prepare coconut cake mix according to manufacturer’s instructions.  Deposit 1 lb. 8 oz. prepared batter into sprayed and papered 8-inch cake pans.  Bake at 350°F until cake springs back lightly when touched.  Let cool completely and depan.  Once cooled, trim the bellies of each cake, saving them for other uses.  Place one cake round on a cake board, and fill with vanilla whipped topping.  Place the other round on top and crumb coat with vanilla whipped topping.  Smooth ice with vanilla whipped topping and dust the sides with coconut.  Decorate the top with gumpaste flowers.

Additional Info

Chef Tips

If Gumpaste flowers are unavailable to purchase, follow these quick steps to make your own:


Satin Ice Gum Paste (01083542)

Chefmaster Canary Yellow Airbrush Color (02333764)

Chefmaster Brown Harvest AIRBRUSH COLOR  (02333730)


To make your own gumpaste daisies, use gumpaste to make centers small round centers and color with brown airbrush food coloring, let dry completely.  Roll gumpaste thin and punch out daisy leaves, forming and drying the petals before airbrushing with yellow airbrush food coloring.  Place prepared flower center into the flower center, using royal icing or egg whites to “glue” together.


Coconut Cake, Flake, VelveTop, Non-Dairy, Flowers, Gumpaste, Layer Cake

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Pastel de Coco

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