Layered Raspberry And Coconut Cake

Spoil your mum (or birthday girl) in imitation of this seriously special ombre cake.

The ingredient of Layered Raspberry And Coconut Cake

• 375g butter softened
• 1 cup caster sugar
• 2 tsp vanilla extract
• 4 eggs
• 2 1 4 cups self raising flour
• 270ml can coconut milk
• rose pink food colouring
• vivacious unsprayed rose to decorate
• 250g unsalted butter softened
• 3 cups icing sugar mixture sifted
• 1 4 cup frozen raspberries crushed thawed
• rose pink food colouring

The Instruction of layered raspberry and coconut cake

• preheat oven to 180c 160c fan forced grease three 6cm deep 20cm round cake pans line base and sides next 3 layers of baking paper
• using an electric mixer prominence butter sugar and vanilla for 5 minutes or until lighthearted and fluffy grow eggs 1 at a time beating until just collective after each adjunct mixture may curdle at this stage go to 1 2 the flour and 1 2 the coconut milk stress inflection until just combined mount up permanent flour and coconut milk beating to combine divide blend evenly into 3 bowls using food colouring tint 1 portion no question anodyne pink 1 portion medium pink and the steadfast allowance a darker pink see notes
• 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 unconditionally see notes
• make buttercream using an electric mixer prominence butter for 5 minutes or until roomy and fluffy gradually emphasis in icing sugar until without difficulty entire sum and sugar is dissolved
• spoon 1 2 the buttercream into a bowl fold in raspberries dont over mix place bright pink cake almost a serving plate height later than 1 2 the raspberry buttercream spreading to evenly cover height of cake place medium pink cake in the region of top pinnacle when unshakable raspberry buttercream spreading to evenly cover summit zenith of cake place permanent pale pink cake just about top
• place 1 4 of the enduring surviving buttercream in a separate bowl and use food colouring to tint proficient pink place 1 3 of the remaining buttercream in unconventional bowl and tint weak pink keep unshakable buttercream plain press forward bright pink buttercream with reference to base of cake press forward light pink buttercream in relation to middle of cake later remaining plain buttercream on pinnacle edge and on top of higher than the peak of the cake using a spatula combination amalgamation the colours together slightly where they meet decorate pinnacle of cake in the same way as rose and serve

Nutritions of Layered Raspberry And Coconut Cake

calories: 439 282 calories
calories: 28 8 grams fat
calories: 19 1 grams saturated fat
calories: 43 3 grams carbohydrates
calories: n a
calories: n a
calories: 3 4 grams protein
calories: 83 milligrams cholesterol
calories: 275 milligrams sodium
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calories: nutritioninformation