I Paid Bakeries $5000 To Recreate AI Wedding Cakes!

Ingredients

• 4 cup All-Purpose Flour (sifted)
• 2 cup Granulated Sugar (for cake batter)
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 cup Shredded Sweet Coconut (unsweetened)
• 1 cup Coconut Milk (full‑fat)
• 0.5 cup Coconut Oil (melted)
• 6 large Eggs
• 2 tsp Vanilla Extract
• 2 cup Fresh Mango Puree (about 2 large mangoes, pureed)
• 1 cup Heavy Cream (cold)
• 2 sheet Gelatin Sheets (soaked in cold water for 5 minutes)
• 3 cup Powdered Sugar (sifted)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 0.5 cup Coconut Cream (the thick part from a can, chilled)
• 4 oz Dark Chocolate (shaved for garnish)
• 1 bunch Fresh Edible Flowers (for decoration, washed gently)
• 1 tbsp Lemon Juice

Instructions

1. Preheat Oven and Prepare Pans

   Preheat the oven to 350°F (175°C). Grease the three cake pans, line the bottoms with parchment paper, and set aside.

   Time: PT15M

   Temperature: 350°F

2. Make Coconut Cake Batter

   In a mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl combine melted coconut oil, coconut milk, eggs, vanilla, and shredded coconut. Gradually add the wet mixture to the dry, mixing on low until just combined.

   Time: PT20M

3. Bake Bottom Tier (10‑inch)

   Divide one‑third of the batter into the 10‑inch pan, smooth the top, and bake for 30 minutes, or until a toothpick comes out clean.

   Time: PT30M

   Temperature: 350°F

4. Bake Middle Tier (8‑inch)

   Repeat the process with the second third of batter in the 8‑inch pan and bake for 30 minutes.

   Time: PT30M

   Temperature: 350°F

5. Bake Top Tier (6‑inch)

   Bake the remaining batter in the 6‑inch pan for 30 minutes.

   Time: PT30M

   Temperature: 350°F

6. Cool Cakes Completely

   Remove the cakes from the oven, run a thin knife around the edges, invert onto cooling racks, and let cool for 30 minutes.

   Time: PT30M

7. Prepare Mango Mousse – Active

   Bloom gelatin sheets in cold water (5 min). Heat 1 cup mango puree with lemon juice, then whisk in softened gelatin until dissolved. Let the mixture cool to room temperature, then fold in cold heavy cream whipped to soft peaks.

   Time: PT20M

8. Mango Mousse – Chill

   Transfer the mousse to a covered container and refrigerate for at least 2 hours until set.

   Time: PT2H

9. Make Coconut Cream Buttercream

   In a stand mixer, beat softened butter until fluffy (2 min). Add coconut cream and vanilla, beat 1 min. Gradually add powdered sugar, beating on medium‑high until smooth and spreadable.

   Time: PT20M

10. Buttercream – Chill

    Cover the bowl and refrigerate for 30 minutes to firm up.

    Time: PT30M

11. Level and Stack Cakes

    Using a cake leveler, trim the tops of each tier to create flat surfaces. Place the bottom tier on a cake board, spread a thin layer of mango mousse, then a layer of buttercream. Repeat for middle and top tiers, building a stable stack with dowels if needed.

    Time: PT45M

12. Final Frosting and Garnish

    Apply a smooth final coat of coconut cream buttercream over the entire cake. Pipe decorative borders if desired. Sprinkle toasted coconut flakes, scatter dark chocolate shavings, and arrange fresh edible flowers on the top and sides.

    Time: PT20M

13. Final Chill Before Serving

    Refrigerate the assembled cake for 30 minutes to set the frosting and make slicing easier.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g