Blue Velvet Coconut Torte

The first year we were married, my husband and I wanted a fresh start with our Christmas tree. We chose not to mix our existing ornaments (not that year, anyway), and instead bought all new ornaments in blue and silver. There’s something magical and quintessentially winter about that color scheme. Although our tree has evolved to more of a woodsy homespun motif over the past 10 years, I still haven’t been able to let go of those blue and silver ornaments. I know we’ll use them again, someday. 

This cake reflects those icy, wintry hues. The light blue velvet layers contrast nicely against snowy coconut-covered frosting. I use silver dragees on this cake, and you can find them at cake specialty shops or online. The added sparkle will help make your holiday merry and bright! 

The cake is pretty simple to make, and here’s how to get started. 

White cake mix is essential here—no substitutions since we’re aiming for a pretty light blue color.

Combine the cake mix, eggs, buttermilk, oil and water in large bowl. Beat until just combined. Have the melted white chocolate ready at hand.

Beat in the melted white chocolate.

Add the blue food color. You’ll use approximately 20 drops to tint the batter.

Mix well until the batter is consistently blue.

Grease and flour two 9-inch round cake pans. I like to use flour-based baking sprays that grease and flour the pans in one easy step. Divide batter between pans and bake as directed.

When cakes are cool, level the tops with a large serrated knife, and then torte them (cut them in two horizontally, that is) so that there are four cake layers.

Use the frosting to fill the cake layers. Since there are four cake layers, you’ll use a little more frosting than you would for a double layer cake, which is reflected in the recipe.

Once the cake layers are filled and stacked, cover the cake’s exterior with a thin layer of frosting. Reserve 1/2 cup for later use.

Press flake coconut onto the top and sides of the cake.

The resulting cake should be completely covered in coconut.

Transfer the reserved frosting to a piping bag fitted with a large star tip. Pipe rosettes on the top edge of the cake.

Place a silver dragee on each rosette.

If you can’t find silver buttons, silver Jordan almonds are available in the wedding section at some craft stores and online.

Stand white chocolate snowflakes upright on the cake before serving.