What you need for the Winter Wonderland Decorations
Skewer sticks
Assortment of felt, scrapbook paper, card stock
Glue
Plastic figurine
Gold paint (non-toxic)
Fresh flowers
Ingredients
Coconut Chai Cake
185gunsalted butter, at room temperature
1 1/3cupgranulated sugar
3eggs
2-1/4cupflour
1-1/2tspbaking powder
3/4tspsalt
3/4cupunsweetened shredded coconut
200mlcoconut milk
100mlmilk
2chai teabags, (~2 tbsp chai tea leaves)
Coconut Buttercream
227g(1 cup) butter, at room temperature
3cupsicing sugar
3tbspcoconut milk
Instructions
Preheat oven to 350°F and grease the 6-inch cake pans.
Over medium heat, let the two chai tea bags steep in the milk. Once milk comes to a light boil, remove from heat and let tea bags steep for 5-10 minutes. Once milk has cooled down, combine the milk with the coconut milk.
In a stand mixer with a paddle attachment, cream the butter and sugar together. Gradually add in the eggs, one at a time.
In a separate bowl, whisk to combine flour, baking powder, shredded coconut and salt.
Add half of the dry ingredients to the butter-sugar mixture and mix on slow to combine.
Pour in the milk and coconut milk and add in the remaining of the dry ingredients. Mix until combined.
Divide the mixture evenly among the three prepared cake pans and bake for 33-35 minutes. Check for doneness by using a toothpick. If the toothpick comes out clean, you’re good to go! You can also test for doneness by gently pressing your finger on the cake — it should spring back up.
For the icing, using a stand mixer with a paddle attachment cream the butter until mixture is pale in colour and fluffy. Add the icing sugar, one cup at a time and alternating between adding the icing sugar and coconut milk, beat until light and fluffy. Add more coconut milk, 1 Tbsp at a time if buttercream is too thick.