Piña Colada Cake

Coat the inside of the half sphere molds with white chocolate, sprinkle with grated coconut, and chill till hardened. Demold the white chocolate domes and use the paintbrush to coat the outside with dark chocolate, leaving a coconut shell texture. Microwave the microwave-safe plate until hot, fill 3 shells with piña colada mix, melt the edge of the remaining shells on the hot plate, and stick them to the filled shells, to make 3 piña colada filled coconuts. Spoon rows of melted green candy melt onto parchment paper, drag a fork through the edges to make palm leaves, and refrigerate.

Combine flour, sugar, 1 1/2 cups shredded coconut, baking powder, and salt. Add melted butter, cream, pineapple juice, 2 tbsp piña colada mix, and vanilla extract, divide the batter in two and dye one half yellow. Pour dollops of batter, alternating between white and yellow, evenly between the 4 cake pans. Use a toothpick to swirl the two colored batter and bake for 20 minutes at 350 °F.

Pipe a ring of whipped cream around the edge of one cake and fill the ring with pineapple jam. Stack the next cake on top and repeat twice to make a 4 layer cake. Ice the whole top of the cake with whipped cream and decorate with the palm leaves. Heat the pastry tip, melt 3 holes in each of the chocolate coconuts, and place them on top of the cake. When ready to serve, smash the coconuts, slice the cake, and enjoy!