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Layered raspberry and coconut cake

  • 1:00 Prep
  • 0:35 Cook
  • 20 Servings
  • Advanced

Ingredients

  • 375g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 1/4 cups self-raising flour
  • 270ml can coconut milk
  • Rose pink food colouring
  • Fresh unsprayed rose, to decorate

Buttercream

  • 250g unsalted butter, softened
  • 3 cups icing sugar mixture, sifted
  • 1/4 cup frozen raspberries, crushed, thawed
  • Rose pink food colouring

Equipment

  • Three 6cm-deep, 20cm round cake pans, electric mixer

Method

  • 1
    Preheat oven to 180C/160C fan-forced. Grease three 6cm-deep, 20cm round cake pans. Line base and sides with 3 layers of baking paper.
  • 2
    Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined after each addition (mixture may curdle at this stage). Add 1/2 the flour and 1/2 the coconut milk. Beat until just combined. Add remaining flour and coconut milk, beating to combine. Divide mixture evenly into 3 bowls. Using food colouring, tint 1 portion very pale pink, 1 portion medium pink and the remaining portion a darker pink (see notes).
  • 3
    Spoon 1 colour into each prepared pan, spreading to level. Bake for 30 to 35 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn, top-sides up, onto a baking paper-lined wire rack to cool completely (see notes).
  • 4
    Make Buttercream: Using an electric mixer, beat butter for 5 minutes or until light and fluffy. Gradually beat in icing sugar until well combined and sugar is dissolved.
  • 5
    Spoon 1/2 the buttercream into a bowl. Fold in raspberries (don’t over-mix). Place bright-pink cake on a serving plate. Top with 1/2 the raspberry buttercream, spreading to evenly cover top of cake. Place medium-pink cake on top. Top with remaining raspberry buttercream, spreading to evenly cover top of cake. Place remaining pale-pink cake on top.
  • 6
    Place 1/4 of the remaining buttercream in a separate bowl and use food colouring to tint bright pink. Place 1/3 of the remaining buttercream in another bowl and tint pale pink. Keep remaining buttercream plain. Spread bright-pink buttercream around base of cake. Spread light-pink buttercream around middle of cake, then remaining plain buttercream around top edge and over the top of the cake. Using a spatula, blend the colours together slightly where they meet. Decorate top of cake with rose and serve.

Source: taste.com.au

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