Description
This elegant three-layer dessert features a sophisticated color gradient and a tropical flavor profile of coconut and lemon. A moist, French-inspired sponge is paired with a silky citrus buttercream and fresh blueberries for a professional finish.
Ingredients
- 200 g unsalted butter, softened (approx. 7 oz)
- 200 g granulated sugar (approx. 1 cup)
- 6 large eggs, room temperature
- 425 g all-purpose flour (approx. 3.4 cups)
- 10 g baking powder (approx. 2 tsp)
- 20 cl coconut milk (approx. 3/4 cup)
- Yellow and blue gel food coloring
- 200 g powdered sugar, sifted
- 1 tsp coconut aroma
- Zest of 1 lemon
- Fresh blueberries
Instructions
- Cream the softened butter and granulated sugar together in a large bowl until the mixture is light, fluffy, and well-aerated.
- Add the eggs one at a time, beating thoroughly after each addition to create a stable emulsion.
- Sift the flour and baking powder together, then gently fold them into the wet ingredients using a spatula until no streaks remain.
- Slowly pour in the coconut milk and stir gently until the batter is smooth, glossy, and fragrant.
- Divide the batter into three equal portions and use the yellow and blue gel colors to create three distinct shades for the ombre gradient.
- Pour the batters into greased and lined 18 cm (7-inch) pans and bake at 180°C (350°F) for 25 to 30 minutes.
- While the cakes cool, beat 200 g of softened butter with the powdered sugar, coconut aroma, and lemon zest until voluminous.
- Assemble the cake by stacking the layers from darkest to lightest with frosting in between, then apply a final coat and garnish with blueberries.
Notes
For the most precise color transition, use a toothpick to add gel coloring in very small increments. To achieve the cleanest slices that showcase the internal gradient, ensure the cake is thoroughly chilled and use a sharp knife dipped in hot water between each cut.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired