Miami Beach Birthday Cake
Transform your celebrations into a tropical paradise with the show-stopping Miami Beach Birthday Cake! This vibrant and flavorful dessert takes inspiration from sunny shores, combining the zesty brightness of fresh orange juice and zest with the creamy richness of coconut milk and white chocolate. Perfectly balanced between soft, fluffy cake layers and velvety cream cheese frosting, the cake’s signature ‘beach sunset’ design—achieved with pastel hues of blue, yellow, and pink—brings a slice of Miami to your table. Topped with shredded coconut and playful tropical candies or sprinkles, this eye-catching treat is as delightful to look at as it is to taste. Whether you're celebrating a birthday or simply craving a sweet getaway, this tropical cake is guaranteed to impress.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups fresh orange juice
- 1 tablespoon zest of an orange
- 0.5 cups coconut milk, unsweetened
- 4 cups powdered sugar
- 8 ounces cream cheese, softened
- 1.5 cups shredded sweetened coconut
- 4 ounces white chocolate, melted
- 3 drops each gel food coloring (blue, yellow, pink)
- 0.5 cups decorative tropical candies or sprinkles
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add softened butter to the dry mixture and mix on low speed until the texture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, orange juice, orange zest, and coconut milk.
Gradually pour the wet ingredients into the dry ingredients while mixing on low speed until well combined. Increase speed to medium and beat for 2 minutes until the batter is smooth.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and butter together in a large bowl until creamy. Gradually add powdered sugar and beat until smooth.
Stir in the melted white chocolate and mix until fully incorporated.
Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting before adding a second layer. Repeat with the third layer, then apply a thin crumb coat of frosting over the entire cake. Chill the cake for 15 minutes in the refrigerator.
Divide the remaining frosting into three bowls. Tint each portion with a different food coloring (blue, yellow, pink). Frost the cake using an offset spatula to create a multi-colored ‘beach sunset’ effect. Blend the colors slightly for a gradient look.
Press shredded coconut onto the bottom sides of the cake for texture. Decorate the top with tropical candies or sprinkles.
Chill the cake for at least 30 minutes before serving. Slice and enjoy your Miami Beach Birthday Cake!
Nutrition Facts
Calories |
10258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.1 g | 540% | |
| Saturated Fat | 275.1 g | 1376% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1536 mg | 512% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 1583.0 g | 576% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 1244.7 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 738 mg | 57% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
