Neapolitan Cake

Score points at home with this irresistible recipe.

The ingredient of Neapolitan Cake

• 175g unsalted butter softened
• 250g caster sugar
• 1 teaspoon 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
• 1 tablespoon lemon juice

The Instruction of neapolitan cake

• preheat oven to 190c grease and line the base and sides of a 10cm x 25cm loaf pan with baking paper using an electric mixer beat butter sugar and vanilla until pale and fluffy add eggs one at a time beating well after each addition sift flour with 1 4 teaspoon salt into a bowl then stir into the egg mixture in 3 batches alternating with milk until combined
• divide batter between two bowls add coconut to one bowl and stir to combine stir in 2u20133 drops food colouring to the other bowl to tint batter pink add more food colouring in drops if necessary using half of each cake batter drop 4 spoonfuls of each mixture alternately into the pan repeat with remaining batter placing colours alternately on top of the first layer bang pan on a work surface to level then using a chopstick or skewer zigzag through layers of batter to create a swirl effect
• bake on the bottom shelf of the oven for 20 minutes cover with baking paper then bake cake for a further 25 minutes or until a skewer inserted into the centre comes out clean cool in the pan for 10 minutes then turn out onto a wire rack to cool completely
• to make icing stir icing sugar lemon juice and 1 teaspoon water until thick and spreadable add more water to thin if necessary
• spread icing over cake and leave to set at room temperature

Nutritions of Neapolitan Cake

fatContent: 564 518 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 80 grams carbohydrates
fibreContent: 53 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: 139 milligrams cholesterol