Cakes, Food, Recipes

Strawberry and Coconut Ombré Cakes

Share the loveShare on Facebook7Tweet about this on TwitterPin on Pinterest123Share on StumbleUpon0Google+0Email to someoneShare on Yummly0

I’ve always been intrigued but a little threatened by Ombré cakes, but when JJ from 84th and 3rd announced a new SABH challenge for Ombré, I knew I had to step up to the challenge.

So what is ombré, I hear you ask? Ombré is the French word for colour that is shaded or graduated in tone. The technique can be applied to hair, nails, and of course, cake.

Obviously I wanted these to be pretty, but I wanted them to stand out a little from the rest of the picture-perfect-made-for-pinterest cakes I have seen flooding the internet lately. So I thought, why not make them ombré in flavour too?


I had a little brainstorm and soon enough I had scribbled down a wonky drawing of a dessert idea. The top was a white coconut-flavoured cake, the next layer a pale pink with a subtle coconut flavour, then a darker pink  cake with a subtle strawberry flavour, and finished off with a dark pink and strongly flavoured strawberry base.


Strawberry and Coconut Ombré Cakes
Prep time
Cook time
Total time
Serves: 10
Ombre Cakes
  • 230g butter, softened
  • 1¾ cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1½ cups self-raising flour
  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • Coconut essence
  • Strawberry essence
  • Pink food colouring
Cream cheese icing
  • 4-5 cups sifted icing sugar
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
Ombre Cakes
  1. Preheat oven to 180°C. Line 4 20cm round cake tins with baking paper and grease the sides.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the 2 flours and salt into a separate bowl.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  7. Divide the mixture into 4 separate bowls (I used digital scales for accuracy).
  8. For the top layer, add no colouring and 1-2 tablespoons of coconut essence.
  9. For the second layer, add a tiny drop of pink food dye and 1 teaspoon of coconut essence.
  10. For the third layer, add more pink food dye and 1 teaspoon of strawberry essence.
  11. For the bottom layer, add a generous amount of pink food dye and 1-2 tablespoons of strawberry essence. Try and stir each bowl as gently as possible.
  12. Pour each batter into their lined cake tins and bake for 20-25 minutes until lightly golden brown.
  13. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
  1. Use a round cookie cutter (approx 10cm in diameter) to cut out 5 rounds per cake.
  2. Place the dark pink strawberry cake on the bottom of your serving platter, and pipe a layer of cream cheese icing on the top. Place the second pink layer of pink and repeat the process, gently pressing down each layer.
  3. Pipe a rose on the top of each ombre cake (I use the Wilton 1M tip) and ta da!


The flavours complemented each other perfectly and the cream cheese icing ensured it wasn’t sickly sweet.


And what about the cake offcuts? Well, I hate wasting food so I transformed the leftovers into cake pops! Stay tuned for the recipe next week. **Edit – check out the cake pop recipe here**


I can’t wait to see what everyone else created!

Share the loveShare on Facebook7Tweet about this on TwitterPin on Pinterest123Share on StumbleUpon0Google+0Email to someoneShare on Yummly0
Previous Post Next Post

You Might Also Like


  • Reply Erika July 21, 2014 at 11:54 am

    Oh you killed it Swah! These babies are just gorgeous and I love that you made the flavours correspond with the intensity of the colours :)

  • Reply Mel July 21, 2014 at 5:56 pm

    These are great! I’m going to make them for my daughters first birthday party next month :)

  • Reply JJ - 84thand3rd July 21, 2014 at 6:52 pm

    So pretty, love that they are mini cakes! Glad you tackled your fear of ombre ;)

  • Reply GourmetGetaways July 22, 2014 at 9:43 am

    Oh these are so cute!!! Like you I love it when colours have flavour associated with them. The coconut and strawberry combination sounds delicious.
    Great pics too :)
    Gourmet Getaways

  • Reply The Blonde Tourist July 22, 2014 at 12:12 pm

    Saw the start of this on your insta – so adorable and look delish! Can’t wait to see the cake pops too. BT x

  • Reply milkteaxx July 22, 2014 at 3:10 pm

    these are gorgeous!

  • Reply Sugar et al July 22, 2014 at 5:23 pm

    What lovely mini cakes! Strawberry and Coconut are a rocking combination.

  • Reply tania@ My Kitchen Stories July 22, 2014 at 5:47 pm

    Wow these look scrumptious just the kindof cake I love. aww I like all cake but these look sooo good

  • Reply Miss Sage Sugar July 23, 2014 at 2:31 pm

    These are just too cute! :)

  • Reply Strawberry and Coconut Cake Pops August 14, 2014 at 9:47 am

    […] in melted chocolate. I hate to waste food, and I had a lot of left over cake and icing from my Strawberry and Coconut Ombre Cakes. So cake pops were the logical […]

  • Reply Trish August 18, 2014 at 2:46 pm

    Love a good ombre!
    T x

    • Reply Swah August 21, 2014 at 12:11 pm

      Thanks Trish! xx

  • Reply Pearl - Pretty Mayhem August 25, 2014 at 1:24 pm

    I am in love with these ombre cakes, they’re so pretty! Off to pin it now :)

    • Reply Swah August 26, 2014 at 2:17 pm

      Glad you liked them Pearl! :)

  • Reply My Top 10 Recipes from 2014 January 5, 2015 at 4:00 pm

    […] 5. Strawberry and Coconut Ombre Cakes […]

  • Leave a Reply