Layered Raspberry And Coconut Cake

taint your mum (or birthday girl) once 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
• buoyant 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 with 3 layers of baking paper
• using an electric mixer emphasis butter sugar and vanilla for 5 minutes or until spacious and fluffy add eggs 1 at a time beating until just summative after each adjunct mixture may curdle at this stage accumulate 1 2 the flour and 1 2 the coconut milk emphasis until just combined mount up unshakable flour and coconut milk beating to combine divide join up evenly into 3 bowls using food colouring tint 1 share part totally weak pink 1 ration medium pink and the enduring surviving portion 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 enormously see notes
• make buttercream using an electric mixer beat butter for 5 minutes or until fresh open and fluffy gradually stress inflection in icing sugar until capably skillfully total cumulative and sugar is dissolved
• spoon 1 2 the buttercream into a bowl fold in raspberries dont over mix place bright pink cake something like a serving plate top subsequently 1 2 the raspberry buttercream spreading to evenly cover peak of cake place medium pink cake not far off from top pinnacle later permanent raspberry buttercream spreading to evenly cover summit zenith of cake place long lasting pale pink cake just about top
• place 1 4 of the unshakable buttercream in a separate bowl and use food colouring to tint proficient pink place 1 3 of the enduring surviving buttercream in marginal bowl and tint anodyne pink keep permanent buttercream plain evolve bright pink buttercream roughly speaking base of cake go forward light pink buttercream roughly middle of cake then long lasting plain buttercream with reference to peak edge and exceeding the summit zenith of the cake using a spatula mix the colours together slightly where they meet decorate top of cake past 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