Coconut Cake with Rum Filling and Coconut Ermine Frosting
MAKE THE TREE COOKIES: Roll out 1 (16.5-oz.) pkg. refrigerated sugar cookie dough to 1/8-inch thickness. Use 1 3/4-inch and 2 3/4-inch tree cookie cutters to create about 18 small cookies. Use 2 3/4-inch, 4-inch, and 5 1/2-inch tree cookie cutters to make about 5 large cookies. Bake the cookies at 350 ̊ for 7 to 9 minutes. Cool on a wire rack.
DECORATE THE TREE COOKIES: To make Royal Icing, beat 16 oz. powdered sugar, 2 tsp. meringue powder, and 5 to 6 Tbsp. warm water with an electric mixer on high speed, 5 minutes. Pipe the icing onto cooled cookies. Top with white coarse sanding sugar and white Disco Dust.
EMBELLISH THE CAKE: Drag a 1-inch-wide spatula up and down the sides of the frosted cake to create ridges. Arrange the large tree cookies on the top of the cake. Press the small tree cookies into the sides of the cake. Top the cake with 1/2 cup shredded sweetened coconut flakes for “snow.”