This amazing cake is decorated with Swiss meringue butter cream and desiccated coconut.
Beat butter, shortening, sugar and salt together. Add eggs and extra whites one at a time, beating well after each addition.
Mix flour and baking powder together. In a separate bowl mix vanilla and milk together.
Mix flour and milk mix into butter mix. Stir through purple colour. Spread the mixture into greased and lined loaf tins.
Bake at preheated 180°C oven for about 1 hour and 10 minutes.
Trim off brown edges and, using a cookie cutter cut into star shapes.
Repeat as above but stir through orange food colour. Spread small amount on greased and lined square tin and put shapes on batter.
Put remaining batter into a large Pastry piping bag and pipe around shapes.
Bake at preheated 170°C oven for about 50-60 minutes.
Swiss Meringue Buttercream:
Heat egg whites and sugar in a bowl over some simmering water. Whisk until slightly warm and the sugar has dissolved. Remove from the heat and begin mixing with a stand mixer and then once peaks have formed start to slowly add the butter, a little at a time.
Stir through green food colour. Spread onto cooled cake. Colour the coconut with the orange food colour. Using a toothpick in each corner, hold the template just above the spread buttercream and then sprinkle over the coloured coconut. Remove the template to reveal the desired shapes.
This recipe has not been edited or tested by the Bake Off Food Department.
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