Description
This stunning Ombre Cake features a tender, velvety crumb infused with tropical coconut milk and bright lemon zest. Layers of beautiful blue-to-golden gradients are stacked with a silky coconut frosting, making it a visual and sensory masterpiece perfect for any celebration.
Ingredients
- 200g (7oz) unsalted butter, softened
- 350g granulated sugar
- 6 large eggs
- 425g (15oz) all-purpose flour
- 2 teaspoons baking powder
- 20cl coconut milk
- Zest of 1 fresh lemon
- Blue food coloring (gel preferred)
- Powdered sugar
- Coconut aroma
- Fresh blueberries and seasonal fruit
- Edible flowers
Instructions
- Cream the softened butter and sugar in a large bowl until the mixture is pale, light, and fluffy.
- Incorporate the eggs one at a time, beating thoroughly after each addition to ensure a glossy, stable emulsion.
- Sift together the flour and baking powder, then gently fold them into the batter, alternating with the coconut milk.
- Divide the batter into three or four equal portions and use food coloring to tint each portion into varying depths of blue, leaving one portion natural.
- Pour the batters into prepared cake tins and bake at 180°C (350°F) until a tester comes out clean and the edges pull away slightly.
- Prepare the frosting by whipping remaining butter with powdered sugar, coconut aroma, and lemon zest until thick and glistening.
- Assemble the cake by stacking layers from darkest to lightest with frosting in between, then coat the exterior and decorate with fresh fruit and flowers.
Notes
For the best results, ensure all your refrigerated ingredients reach room temperature before mixing to prevent the batter from curdling. If you are using gel food coloring, add it with a toothpick in tiny increments, as the color intensifies significantly during the baking process.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean