Winter Coconut Cake: A Whimsical Masterpiece
Rose Wilde, celebrated baker and artist, is known for her unique approach to pastry-making. Her cakes are inspired by the fleeting beauty of nature, Impressionist art, and a belief that dessert is meant to evoke joy and create memories. As she puts it: “One of the reasons I fell in love with cake, obviously it’s delicious, and it brings happy memories ’cause we have cake at special occasions. But I love decorating them…I love seeing the artist’s hand.” Wilde’s coconut cake, featured here, embodies her philosophy: it’s as beautiful as it is delectable.
Rose designed this coconut cake with home bakers in mind, this cake is travel-friendly, straightforward to assemble, and brimming with rich flavor. It has a crown of luscious coconut sugar prune Swiss buttercream and a fragrant coconut vanilla soak infuses every bite – ensuring it is moist and indulgent.
The Cake: Texture & Flavor
This shredded coconut cake strikes the perfect balance between lightness and density. It has a tender crumb that melts in your mouth. The coconut vanilla soak imparts a creamy depth and ensures the cake stays moist even after hours of celebration. The star ingredient, California Prunes, takes center stage in the buttercream. Their natural sweetness and slight tang meld with the caramel-like notes of coconut sugar, creating a Swiss buttercream that’s smooth, rich, and unforgettable. “Prunes are super juicy and flavorful, and they pair beautifully with the warm, toasty flavors of grains, hay, caramel, and white chocolate. They’re a total dream ingredient for the season,” says Rose.
The Star: Prune Coconut Sugar Swiss Buttercream
The buttercream is where this cake truly shines. Rose makes it with a blend of plump, softened California Prunes, creamy coconut milk, and a Swiss meringue base. The frosting is smooth, slightly caramel-like, and beautifully rich. The prunes add natural sweetness and depth, balancing the buttercream’s airy texture with a touch of sophistication.
Decorating Tips: Make This Coconut Cake Your Own
Rose’s decorating style is unapologetically artistic and inspired by the natural world. Here’s how to channel her aesthetic for your cake:
Frosting Swirls: Use a palette knife or offset spatula to create visible strokes and texture in the buttercream. Let the design feel organic and hand-crafted—perfection isn’t the goal, artistry is.
Edible Flowers: Garnish with fresh, organic edible flowers like pansies, violas, or nasturtiums. Arrange them as though they’ve fallen naturally onto the cake, adding a touch of whimsy.
Herbs & Glitter: Add sprigs of mint or rosemary for a natural accent. For a playful, ethereal vibe, finish with a dusting of edible glitter or powdered sugar.
Rose encourages bakers to embrace imperfection: “I want to build interesting elements and play into the fact that cake is a sculpture and will be seen from every direction.”
Why California Prunes?
Prunes are more than a sweet addition—they’re a secret weapon in baking. Their natural moisture enhances the texture of the cake, and their deep, complex flavor adds depth to the buttercream. Not to mention, they’re full of fiber, antioxidants, and essential nutrients, making this cake as wholesome as it is indulgent. Rose reminds us,” People love plums and should remember that a prune is just aged like fine wine, like a plum. They’re so much more versatile than people initially think.”
Bring the Joy to Your Table
This coconut cake isn’t just a dessert—it’s a celebration. Whether you’re hosting a party, marking a milestone, or simply indulging in the joy of baking, this cake offers everything you need. It’s beautiful, delicious, and infused with the kind of artistry and love that only Rose Wilde can deliver.
Gather your ingredients, channel your inner artist, and get ready to create a cake that’s almost too pretty to eat—almost.
Winter Coconut Prune Cake Recipe
Equipment
- 8 inch round cake pan
- Stand Mixer
- digital thermometer
- blender or food processor
- heatproof bowl/double boiler
Ingredients
Coconut Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup whole grain millet flour
- 1 1/4 cups cane sugar
- 1/2 cup shredded coconut
- 3/4 tsp kosher salt 4g
- 1 tsp baking soda 6g
- 1/4 tsp baking powder 1g
- 2/3 cup grapeseed oil
- 1 cup coconut milk
- 2 large eggs
- 2 TBSP lemon juice 30g
Prune Coconut Sugar Swiss Buttercream Ingredients
- 1/2 cup California Prunes
- 1/3 cup coconut milk
- 4 large egg whites 122g
- 1/3 cup coconut sugar
- 3/4 cup cane sugar
- 1/2 tsp kosher salt 3g
- 2 3/4 cups unsalted butter room temperature
Vanilla Coconut Soak Ingredients
- 1 tsp vanilla bean paste 5g
- 2/3 cup coconut milk
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by lining it with parchment paper and spraying it with nonstick baking spray.
- In a medium bowl, whisk together the all-purpose flour, millet flour, cane sugar, shredded coconut, salt, baking soda, and baking powder.
- In a separate bowl, whisk together the grapeseed oil, coconut milk, eggs, and lemon juice.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until the cake is lightly golden and springs back when gently pressed in the center.
- Remove from the oven and poke holes all over the cake with a skewer. Pour the vanilla coconut soak (recipe below) over the cake. Allow the cake to cool completely in the pan before turning it out onto a plate or cake board.
- Frost the cake with the prune coconut sugar Swiss buttercream and decorate as desired.
For the Soak:
- Whisk together the vanilla bean paste and coconut milk in a small bowl until combined.
For the Frosting:
- Heat the coconut milk in a saucepan over medium heat until it begins to simmer. Pour the warm coconut milk over the prunes in a small bowl and let them soak until softened, about 10 minutes. Once cooled, blend the mixture into a smooth puree.
- In the bowl of a stand mixer, combine the egg whites, coconut sugar, cane sugar, and salt. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 161°F (71°C) and the sugar has dissolved.
- Transfer the bowl to the stand mixer fitted with a whisk attachment. Whip on high speed until the mixture is fluffy and completely cooled.
- Reduce the speed to medium and gradually add the butter, a few tablespoons at a time, whipping until the buttercream is smooth and thick.
- Add the prune puree and whip until fully incorporated. Switch to the paddle attachment and mix on low speed to eliminate air pockets, creating a silky finish.
Nutrition
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Meet Rose Wilde
Rose Wilde is the visionary baker and owner of Red Bread, a celebrated micro-bakery known for its focus on seasonality, sustainability, and artisanal craftsmanship. Based in Los Angeles, Rose specializes in naturally leavened breads, and heritage grains. Her inventive pastries blend rustic charm with modern flair. Her creations are deeply inspired by the natural world. Rose draws on local ingredients and a reverence for the artistry of baking.
Rose’s work has earned her a loyal following and recognition for her thoughtful approach to food. Whether it’s her beautifully imperfect cakes or her bold, experimental flavor combinations, her desserts reflect her belief in food as both nourishment and art. Rose’s philosophy celebrates imperfection and creativity, inviting joy and a connection to the seasons in every bite.