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Pink Ombre Coconut Cake
Having a party? Impress your guests with this beautiful pink coconut ombre cake, perfect light sponge and packed full of coconut flavour. Everybody will love it for that special occasion!
- Start by lining 3x8” cake tins.
- Add the eggs to a mixing bowl along with the remaining sponge ingredients.
- Beat with a wooden spoon or an electric mixer until everything is combined.
- Split the batter evenly between the three cake tins and bake for 25-30m at 180C.
- Once cooked, allow the cakes to cool for 30m, then place them in the fridge for another hour.
- To make the frosting, beat the soft butter for 5 minutes.
- Add ½ of the icing sugar and beat again for another 3-4m until the mixture is light and fluffy.
- Add the remaining icing sugar, along with the milk & vanilla and beat for another 2 minutes.
- Split the frosting into 4 bowls.
- In three bowls, add pink food coloring, making each bowl slightly darker than the next so that you have a light pink, medium pink and a dark pink.
- Leave one bowl of frosting white.
- Just before decorating the cake, make a quick sugar syrup.
- Add the water and sugar to a pan and place on a medium heat until it has all dissolved.
- Once the frosting is ready and the cake has completely cooled, place one cake down onto an 8” cake board using a tiny bit of buttercream.
- Use a pastry brush to add a light coating of sugar syrup to the top of the cake.
- Next take a dollop of white buttercream and spread thinly evenly to the edges of the cake.
- Repeat the process, placing your second layer of cake on top, adding the sugar syrup and then the frosting.
- Finally add the third layer of cake on top.
- Add a few dollops of white buttercream around the edge of the cake, and smooth it out covering the whole cake in a thin light crumb coat.
- Place the cake in the fridge for 20m.
- Place your darkest shade of pink buttercream into a piping bag fitted with a 1M tip.
- In a swirl motion, pipe counter clockwise to create a rose design that covers the lower third of the cake.
- Pipe roses all around the base until it is completely covered in the darkest shade.
- Repeat the process, using the medium shade of pink for the next row of roses, and finally cover the top third of the cake with the lightest shade of pink.
- For the top of the cake, start with the lightest shade of pink and work your way towards the middle finishing with the darkest shade. Enjoy!
~ Sponge ~
- 335 g Flora Dairy Free
- 330 g caster sugar
- 6 eggs
- 340 g self-raising flour
- 1 1/2 tsp baking soda pinch of salt
~ Vanilla Buttercream ~
- 800 g icing sugar
- 400 g soft unsalted butter
- 2 tbsp vanilla extract
- 3 tbsp semi-skimmed milk
~ Sugar Syrup ~
- 50 g water
- 50 g sugar pink food colouring