Have Your Cake and Cake Stand Too

vietri cake stand

I’m thrilled to be partnering up with VIETRI for a giveaway! Anyone who has poked around here knows how much I love VIETRI’s beautiful Italian dishes. They’re timeless, beautiful and can be dressed up or down, depending on the occasion. One of my favorite pieces that I use all the time is the Incanto Cake Stand.

Today, you have the chance to win a cake stand of your own! VIETRI is giving away a small Incanto Cake Stand (valued at $122.00) to one lucky Eat Drink Garden reader.

What good is a cake stand without a cake? For the first time on the blog, I’m sharing my favorite coconut cake recipe. It started out with a Paula Deen recipe. I’ve tinkered with it forever; bring a bit of California influence to this Southern staple. Guess what I always serve it on? My VIETRI Incanto Cake Stand. See, it’s all coming together.

valerie's coconut cake

First, here’s how to enter the VIETRI giveaway:

  1. Leave a comment to this post telling us how you would use your Incanto Cake Stand.
  2. For an extra chance to win, Like VIETRI on Facebook.
  3. For an even extra, extra chance to win share this giveaway on Twitter (@EatDrinkGarden and @Vietri).

Get your fingers moving between now and Wednesday, April 24th at 11:59pm PST.

Just leave a comment below telling us how you would use your VIETRI cake stand. Our winner will be chosen at random from all the entries we gather and announced here next Thursday.

vietri coconut cake

And now, the cake:

Valerie’s Coconut Cake


Makes one 9-inch round layer cake


For special occasions, this coconut creation is by far my most requested cake. It’s the one everyone hints/asks/begs me to make for birthdays, holidays and dinner parties. The cake and frosting recipes are both pretty basic and standard. What makes this cake shine is the tangy coconut filling. I’m a fan of cakes that aren’t too sweet; the unsweetened coconut used gives authentic, natural coconut flavor rather than sugary overload.


For the cake:


1 cup butter, softened

2 cups sugar

3 cups flour

4 eggs

5 teaspoons baking powder

1 teaspoon salt

1 cup coconut milk

1 teaspoon coconut extract

1 teaspoon vanilla extract


Preheat oven to 350.


Prepare two 9-inch round cake pans with butter and a dusting of flour.

In a mixer fitted with the paddle attachment, mix butter and sugar until light in color and fluffy in texture, about five minutes.


Next, add eggs one at a time, incorporating after each addition and being sure to scrape down the sides of the bowl. Combine milk, vanilla and coconut extract in a measuring cup. In a separate bowl, whisk flour and baking powder and salt. Add both mixtures to the bowl of the mixer alternating the flour and milk mixture (beginning and ending with the flour.)


Pour batter evenly into pans. Bake at 350 degree for 35 minutes or until cake pulls slightly away from the sides of the cake pan and center is solidified. Place the cakes on a baking rack until cool.




1 cup Greek yogurt

1/3 cup sugar

1/4 cup coconut milk

½ cup shredded coconut (unsweetened)


Mix all ingredients together in a small bowl. Once cake has cooled, this will be the center filling for the cake.


8 Minute Frosting:


This frosting is usually called 7 Minute Frosting, but the real key to success is the 1 minute of mixing before putting it on the stove.


1 ½ cups sugar

1/4 teaspoon cream of tartar

1/2 teaspoon salt

1/3 cup water (I just tried using coconut water and it was awesome)

2 egg whites


Prep the bottom part of your double broiler by filling with water and setting it over medium-high heat, you want a hearty simmer, not a rolling boil.

Using a handheld electric mixer beat the sugar, cream of tartar, salt, water and egg whites in the top part of a double boiler for a minute before placing on the stove.


Place the pan over boiling water, make sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes over the heat. If you feel like it’s getting too hot take pan off the heat for a minute but continue beating. Cool before frosting the cake.




1 ½ cups unsweetened coconut flakes


Note: If you really want to go all out, you can toast the flakes prior to garnishing the cake. Spread out in a single layer on a cookie sheet and toast in a 350 degree oven for about 8-10 minutes, or until golden brown.

To assemble the cake:


You can make this in two layers, but I prefer slicing the cake in half to make four layers. A great hint to make this easier: Bake your cakes the day before and freeze after cooling. Let them thaw for about thirty minutes and then they will easily slice with a serrated knife.


Place the first cake layer on a serving or cake plate upside down and poke holes with a fork throughout the cake. Pour on 1/2 of filling mixture spreading evenly over the cake. Add the next layer and repeat.


Frost with the 8 Minute Frosting over the entire cake and then push the toasted flakes on with your hand— if you cup your hand slightly it will hold the flakes and go onto the cake nicely.


Now, just leave a comment below telling us how you would use your VIETRI cake stand to enter the drawing. Please note, as much as we love all our international readers, this particular giveaway is open to readers in the United States only.

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120 thoughts on “Have Your Cake and Cake Stand Too”

I would use this cake plate for so many things! Cake, cupcakes, cookies, tea sandwiches,scones. It looks like a perfect afternoon tea accoutrement!

I love to bake and LOVE Vietri’s cake stands. I cook friend’s and family member’s favorite cakes as birthday presents and would present them on Vietri’s cake stand to make them extra special.

Oh my goodness, I promise it would get used. I can see candles, holiday decorations, tarts, cheese, fruit, shells, cupcakes, my fabulous piña colada flan; and, of course, Valerie’s mouthwatering coconut cake on this gorgeous VIETRI Incanto Cake Stand.

Since this cake stand matches my VIETRI Incanto dinner plates, I’d use the cake plate as often as possible! It will look especially beautiful with my delicious chocolate chip chocolate pound cake perched on top of it. MMMMMM I can see it (and smell it) (and taste it) now!

The lovely VIETRI Incanto Cake Stand will have permanent residence atop a dining room table in San Francisco, to be admired daily, and used for various functions: cakes, stacks of macaroons, appetizers, cocktails… Its maiden voyage will honor Valerie and display the coconut cake!

I would love this cake stand to use for all occassions. Mothers Day coconut cake, Christmas with a red velvet cake, fall a pumpkin bunt cake st patrick chocolate mint the ideas go on and on. I love all things VIETRI!!!!

Hi Valerie! I’m new to the blog and interested in making this cake– I noticed in the instructions it says to combine vanilla, milk and coconut extract, but coconut extract is not in the ingredient list. Is this a typo or does this recipe use coconut extract? If it does, how much? Thanks in advance!

Dear Anita,
My bad! I will add it to the recipe list. Use 1 tsp of coconut extract. If you don’t add it, it’s not the end of the world but it does add a nice coconut flavor to the cake. Thank you!!!

I would use the cake stake for cakes, pies, cupcakes, brownies, cookies, as a base for a couple of small pots planted with cute plants. . . the uses are endless.

I definitely would’ve used the cake stand for the coconut cake I made for my sister’s birthday, but not having one never stopped me! What I love about your coconut cake is that there’s that extra coconut flavor from the milk and extract. The version I made only had coconut in the frosting, and coconut water drizzled over every layer of cake. It was a great subtle flavoring that came out the longer the cake sat in the fridge.

If I had this Vietri cake stand I’d make cake more often than I usually do. Especially with Mother’s Day coming around, and my better half’s birthday and his father’s birthday are coming up also. Baking is my way of spreading love. :]

What a gorgeous and delicious-looking cake!! I love coconut, but unfortunately my boyfriend doesn’t (or maybe fortunately, since that means there will be more for me!). I’d use a cake stand to help show off my creations at get-togethers – and also to keep cakes just a teeeeny bit higher off the ground and away from my hungry labrador retriever puppy!

My husband LOVES coconut cake! It’s the only thing he requests for his BD! After reading over your recipe, I’ll happily use yours; it would look wonderful presented on the VIETRI cake stand!!

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