Malibu Sunset Layer Cake
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5 from 1 vote

Malibu Sunset Layer Cake

A fun delicious cake reminiscent of the popular drink this Malibu Sunset Layer Cake is a great cake for the long hot summers!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 783
Author: Tornadough Alli

Ingredients

  • 2 1/4 cups cake flour
  • 1/2 cup room temp milk
  • 1/2 cup Malibu coconut rum
  • 6 large room temp egg whites
  • 2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 3/4 cups sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 sticks butter , softened

Vanilla Buttercream:

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • 3-4 Tbs milk

Cherry Buttercream:

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/4 cup grenadine
  • Red food coloring
  • 3-4 cups powdered sugar

Pineapple Buttercream:

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/4 cup pineapple juice
  • Orange food coloring
  • 3-4 cups powdered sugar

Instructions

  • Pre-heat oven to 350 degrees and spray and line 2 8" round cake pans with cooking spray and parchment paper.
  • Mix together milk, Malibu, egg whites and extracts in bowl until blended well, set aside.
  • Mix cake flour, sugar, baking powder, and salt in a large bowl and mix together with hand mixer.
  • Add butter and continue beating until combined.
  • Add in your milk mixture and beat until blended.
  • Pour batter evenly between two cake pans.
  • Bake for 30 minutes for until center is set and springs back when touched.
  • Remove from oven to cool.

Vanilla Buttercream:

  • In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your vanilla and continue to mix.
  • Add in your powdered sugar 1 cup at a time then add in milk until you reach desired consistency. Set aside.

Cherry Buttercream:

  • In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your grenadine and continue to mix.
  • Add in your powdered sugar 1 cup at a time then add in more grenadine until you reach desired consistency add in your food coloring until desired color is reached. Set aside.

Pineapple Buttercream:

  • In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your pineapple juice and continue to mix.
  • Add in your powdered sugar 1 cup at a time then add in milk until you reach desired consistency add in your food coloring until desired color is reached. Set aside.

To Assemble:

  • On a turn table or cake stand layer one of your 8" cakes.
  • Spread half of your vanilla buttercream over the top util about 1/2" from edge.
  • Using a flat large ribbon tip pipe 1 cup or more of your cherry buttercream around bottom of cake, reserve remaining cherry buttercream.
  • Again using the flat large ribbon tip pipe 1 cup or more of your pineapple buttercream around the top side of the cake, reserve remaining pineapple buttercream.
  • Using a cake or bench scraper press edge against your cake and spin cake to blend the two frostings together until smooth.
  • Add the remaining vanilla buttercream to the top of your cake and spread over and blend with the edge of your pineapple buttercream.
  • Add the remaining cherry and pineapple buttercream to another piping bag fitted with a large open star tip, orange on one side and red on another and pipe some out until the two colors blend.
  • Pipe swirls around top of your cake (You may have leftover frosting).
  • Garnish with cherries and coconut flakes if desired.

Nutrition

Calories: 783kcal | Carbohydrates: 107g | Protein: 4g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 47mg | Sodium: 326mg | Potassium: 181mg | Fiber: 1g | Sugar: 91g | Vitamin A: 550IU | Vitamin C: 0.3mg | Calcium: 74mg | Iron: 0.3mg