Go Back

Strawberry and Coconut Ombré Cakes

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 10


Ombre Cakes

  • 230 g butter softened
  • cups sugar
  • 4 large eggs room temperature
  • 1 cup milk room temperature
  • 1 tsp vanilla extract
  • cups self-raising flour
  • cups all-purpose flour
  • ½ tsp salt
  • Coconut essence
  • Strawberry essence
  • Pink food colouring

Cream cheese icing

  • 4-5 cups sifted icing sugar
  • 100 g butter at room temperature
  • 250 g cream cheese at room temperature


Ombre Cakes

  • Preheat oven to 180°C. Line 4 20cm round cake tins with baking paper and grease the sides.
  • Cream the butter with an electric mixer until smooth in a large bowl.
  • Gradually add the sugar and beat for 3 minutes until fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the 2 flours and salt into a separate bowl.
  • Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  • Divide the mixture into 4 separate bowls (I used digital scales for accuracy).
  • For the top layer, add no colouring and 1-2 tablespoons of coconut essence.
  • For the second layer, add a tiny drop of pink food dye and 1 teaspoon of coconut essence.
  • For the third layer, add more pink food dye and 1 teaspoon of strawberry essence.
  • 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.
  • Pour each batter into their lined cake tins and bake for 20-25 minutes until lightly golden brown.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Cream Cheese Icing

  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.


  • Use a round cookie cutter (approx 10cm in diameter) to cut out 5 rounds per cake.
  • 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.
  • Pipe a rose on the top of each ombre cake (I use the Wilton 1M tip) and ta da!