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Red, white, and blue drip cake decorated with stars and with a tye-dye inside.
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4th of July Cake
Prep Time
1 hr 30 mins
Cook Time
55 mins
Total Time
2 hrs 25 mins
 
Stunning red, white and blue swirled cake topped with bright white frosting and drips of red and blue colored white chocolate ganache.
Course: Dessert
Cuisine: American
Keyword: 4th of july dessert, red white and blue, red white and blue cake
Servings: 12 slices
Author: Beth Klosterboer
Ingredients
Coconut Cake -
  • 1 Betty Crocker Super Moist White Cake Mix
  • 3 egg whites
  • ¼ cup water
  • 1 ⅓ cups coconut milk well shaken and stirred from a 14 ounce can, reserve rest for frosting
  • ½ cup sweetened coconut very finely chopped
  • red and blue gel food coloring
  • .
Creamy Coconut Frosting -
  • 10 ounces Wilton Coconut Candy Melts*
  • 2 ⅔ cup powdered sugar
  • ½ cup (1 stick) butter, softened
  • remaining coconut milk (from the cake mix ingredients) - a little more than ⅓ cup
  • .
*Alternative Coconut Frosting (if you can't find Coconut Candy Melts)
  • 10 ounces White Candy Melts if you use a 12 ounce bag, remove 24 of the wafers
  • 2 ⅔ cup powdered sugar
  • remaining coconut milk from 14 ounce can used for cake mix a little more than ⅓ cup
  • ½ cup (1 stick) butter, softened
  • 12 drops Wilton Toasted Coconut Flavoring or coconut extract
  • .
Red Ganache -
  • 2 ounces Wilton Red Candy Melts, finely chopped
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons light corn syrup
  • .
Blue Ganache -
  • 2 ounces Wilton Blue Candy Melts finely chopped
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons light corn syrup
White Stars
  • white frosting or white modeling chocolate candy clay
Instructions
Coconut Cake
  1. Preheat oven to 350 degrees F.

  2. Spray a long loaf pan with baking spray and line with parchment paper.

  3. Combine cake mix, egg whites, water, and coconut milk together in a mixing bowl.

  4. Beat on low speed using an electric mixer for 30 seconds.
  5. increase speed to medium and beat for 2 minutes.
  6. Stir int eh finely chopped coconut.
  7. Divide batter in half. One half will remain white.
  8. Divide the other half into half again and color one part red an the other blue.
  9. Pour batter into individual pastry bags.
  10. Pipe squiggles of batter, layering the colors red, white, blue, white, red, white, etc.
  11. Tap the pan on the counter a few times to remove air bubbles.
  12. Bake cake for 45-55 minutes until a toothpick inserted in the center comes out clean.
  13. Remove from oven and allow to cool in the pan for 10 minutes.
  14. Remove cake from pan and set on a cooling rack to cool completely.
  15. Carve off the domed top and sides of the cake.
Coconut Frosting
  1. Melt candy melts.
  2. Beat powdered sugar and butter together until fluffy.
  3. Add coconut milk, melted candy melts, and extract if using.
  4. Beat until smooth and creamy.
  5. Spread frosting over cake.
Red Ganache
  1. Heat the red candy melts, whipping cream, and corn syrup in a microwave safe bowl on high power for 30 seconds.
  2. Stir until melted.
Blue Ganache
  1. Repeat steps above to make blue ganache.
  2. Allow to cool slightly.
  3. Drip ganache over the edges and top of the cake alternating red and blue as you go around the cake.
White Stars
  1. Either pipe on white frosting stars or roll out and cut stars from white modeling chocolate (candy clay).

Recipe Video