Speckled Malted Coconut Cake

“This cake is almost too pretty to eat!”


  • Baking spray, for pan
  • 3 cups. cake flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 cup malted milk powder
  • 1 tsp Kosher salt
  • 1 cup canola oil
  • 1 cup half cream at room temperature
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 1 tsp pure coconut extract
  • 1 large egg plus 2 large egg whites, at room temperature
  • 1/8 tsp brown gel food colouring

For the Coconut Buttercream:

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup coconut cream
  • 6 cups caster sugar
  • 1 tsp pure vanilla extract
  • Pinch of Kosher salt
  • Blue gel food coloring


Preheat oven to 350F/Gas . Lightly grease three 8-inch cake pans and line bottoms with baking paper. Whisk together flour, baking powder, malt powder, and salt in a bowl.

Whisk together oil, half cream, sugar, vanilla, coconut extract, and whole egg in a separate bowl until smooth. Fold in flour mixture just until incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into mixture just until combined.

Divide among prepared pans. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in pans on a wire rack for 15 minutes, then move onto racks to cool completely.

Place one layer on a cake plate and spread the top with 1 cup Coconut Buttercream. (Beat butter and coconut cream together until soft and smooth. Gradually beat in sugar, add vanilla extract and a pinch of kosher salt until combined. Add blue food colouring, one drop at a time, to desired colour). Repeat two more times. Cover sides with remaining Coconut Buttercream.

Stir together food coloring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into the mixture. Holding the brush 6 to 8 inches from the cake, gently fling the mixture onto iced cake. Repeat for desired effect.

Decorate with eggs.