Beach Cake

How To Cake It's profile picture
  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Summer Party, Kids Party

If only I could lie on a beach right now. As much as I would love a beach day, with the warm sand between my toes, I caked one instead! I baked my favourite coconut cake, filled it with refreshing lemon curd and coconut buttercream, and decorate it like a beach.

ingredients image squiggle



  • 3 x 8 round Coconut Cakes


  • 1 x recipe Lemon Curd
  • 1 x recipe Italian Meringue Buttercream
  • Simple Syrup


  • 1 can of Creamed Coconut (I used Cream of Coconut Pina Colada Mix)
  • Gel food coloring: teal, kelly green, rose pink
  • ¼ cup Light Brown Sugar
  • ¼ cup Graham Crumbs
  • Pearl Drages
  • White Candy Beads
  • 4 oz Gumpaste
  • Pearl Lustre Dust
  • Pink Lustre Dust
  • Clear Food Grade Alcohol (white rum or vodka; lemon extract can be used as a substitute)
  • 3 egg whites
  • 4 cups Icing Sugar
  • Vegetable Shortening
Tools Icon


  • 3 x 8" round cake pans
  • Ruler
  • Serrated Knife
  • Whisk
  • Piping Bag
  • #803 Round Piping Tip
  • Offset Spatula
  • Small Offset Spatula
  • Small Straight Spatula
  • Rubber Spatula
  • Silicone Sea Shell Mold
  • Paint Brush
  • Microwave Safe Bowls
  • Fork
  • Simple Syrup Squeeze Bottle
Recipe Book Icon

Learn More About Yo's Beach Cake!

Watch It!

  • Prepare your coconut cakes. Bake at 350 degrees for 45 - 50 minutes, or until a cake tester comes out completely clean. Rotate halfway through. Let cool completely in their pans.

  • Prepare your lemon curd, Italian Meringue Buttercream, and Simple Syrup. Set aside.

  • Level all of your coconut cakes, and cut them in half vertically. Soak all six cake layers in simple syrup.

  • Whisk cup of creamed coconut into 2 cups of buttercream. Fill your piping bag with coconut buttercream, using a #803 tip.  

  • Starting with the bottom layer, pipe a fence of coconut buttercream around the top edge.  Fill the centre with a layer of lemon curd, using your small offset spatula.

  • Place the next layer of cake on top, spreading coconut buttercream. Repeat this process by alternating the lemon curd and coconut buttercream until your cake is completely stacked.

  • Crumb coat with the remaining coconut buttercream, and chill for 20 minutes.

  • With the remaining Italian meringue buttercream, split 2 cups into separate bowls. Dye the first bowl of buttercream a nice deep teal with the Wilton colours. Then take a dollop of that buttercream and mix it into your second bowl of white buttercream to achieve a lighter shade.

  • Add your buttercream in patches all around the cake, using the darker teal, the lighter teal and some white buttercream.  Ice the top of your cake with white buttercream.

  • Smooth and blend all the buttercream on the sides together by icing your cake all the way around with an icing spatula.  

  • Using templates found online, create a few decorations for your cake! Roll out a thin piece of gumpaste and cut out two palm trees trees. Set them aside to dry.

  • Dilute some Wilton Rose Pink with a little white rum and painted the surface of my gumpaste palm trees. Let dry.

  • Using a silicone sea shell mold, press gumpaste into the mold and remove. Set aside to dry. Once dry, brush on pearl and pink lustre dust.

  • Prepare your royal icing. Combine the egg whites and the icing sugar into a mixing bowl.  Beat the mixture for 5-7 minutes until it forms stiff peaks.

  • Grease the inside of your bowls and place cup of royal icing into each.  Microwave each bowl for 1 minute. Let cool, then use a fork to break the royal icing into pieces.

  • Mix the light brown sugar and graham crumbs together.  Sprinkle the mixture on top of your cake. Add a nice arrangement of mineral deposits along the bottom of your cake. Then add an arrangement of gumpaste seashells. Use a dab of buttercream as your glue.

  • Throw on pearl drages and white candy beads to add some air bubbles around the cake. Finally place your pink palm trees and a few shells on the top of your cake to finish it off.

Congratulations you did it!

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