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Neapolitan cake
Neapolitan cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Impress with this irresistible dish.
Ingredients:
  • 175g unsalted butter, softened
  • 250g caster sugar
  • 4.40 gm vanilla extract
  • 3 eggs
  • 300g (2 cups) self-raising flour
  • 160ml (2/3 cup) milk
  • 20g (1/4 cup) desiccated coconut
  • Red food colouring, to colour
  • 160g (1 cup) icing sugar, sifted
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to 190C. Prepare a 10cm x 25cm loaf pan by greasing and lining it with baking paper. In a bowl, use an electric mixer to beat butter, sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well after each addition. In another bowl, sift flour with 1/4 teaspoon of salt, then gradually mix into the egg mixture in 3 batches, alternating with milk until fully combined.
  • Split batter into two bowls. Mix coconut with one bowl and stir. Add pink food coloring (2–3 drops) to the other bowl. Adjust color with additional drops, if needed. Alternate spooning 4 dollops of each batter into the pan. Repeat with remaining batter, layering colors. Tap pan to level batter. Swirl through layers with a chopstick for a marbled effect.
  • Place the cake on the bottom oven shelf and bake for 20 minutes. Cover with parchment paper and return to the oven for an additional 25 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Mix together icing sugar, fresh lemon juice, and 1 teaspoon of water until the texture is thick and spreadable. Adjust consistency by adding more water as needed.
  • Frost cake and let it firm up at room temperature.

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