Red White and Blue Cake
A patriotic cake!
Servings 8 Slices
For the Cake:
- 1 cup sugar
- 2 cup sifted flour
- 1 cup almond flour
- 1 cup shredded unsweetened coconut
- 1 cup milk
- 1/2 cup sour cream
- 1 tbs baking powder
- 1.3 tbs vanilla extract
- For the Buttercream:
- 3 stick salted butter
- 2 lb powdered sugar
- 1 tbs vanilla
- 12 ounce white chocolate melted with 1/4 cup cream and cooled.
- Food coloring if desired
For the Buttercream:
Melt the white chocolate and cream together at very low heat, set aside.
Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Drizzle in the white chocolate and beat until combined.
Separate the buttercream into 3 equal batches and color two of the batches with pink food coloring in different shades for the ombré.
For the Cake
Butter and flour 3 six-inch cake pans. Preheat oven to 350F
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 6″ cake pans that have been buttered and floured.
Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
Pipe the petals using large round tip.
Serving: 79g | Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 118mg | Sugar: 24g | Vitamin A: 200IU | Calcium: 40mg | Iron: 0.7mg