Beth Kirby is a food & travel photographer, writer, and recipe developer hailing from Tennessee. She writes about nesting & wanderlust, curating everyday life, and seasonal Southern cooking on her blog, Local Milk. Visit the Lonny blog all month long for her posts!(Photo courtesy Beth Kirby)This is a cake for the bohemian spring bride, a naked coconut tres leches cake overflowing with wild flowers. Beautiful yet undone, this modern cake delivers where wedding cakes of the past have not: on flavor. There’s no gummy fondant or bland, dry crumb. Instead there’s moist layers of tender milk-soaked white cake & fluffy coconut Chantilly cream.
Here is all you need to know to make the Chantilly cream frosting, which you may decide to eat by itself:
4 cups whipped cream, cold
1/2 cup cream of coconut
2/3 cup powdered sugar
4 tsp coconut extract
2 tsp pure vanilla extract
Whip the heavy cream with the cream of coconut, coconut extract, and vanilla until it begins to thicken. Add in the confectioner's sugar and whip to stiff peaks, being careful not to over whip.
Ice one cake layer at a time with chantilly leaving about an inch as it will spread when topped with the next layer of cake, chill for half an hour, top with the next layer, and so on until all layers have been filled. Ice with a crumb coating and a top layer, decorate with foraged wild flowers, and share the naked love!
View the full recipe for the cake here
Follow Beth + Local Milk