Neapolitan Cake with Coconut Frosting

Santa Clara ®
Santa Clara ®
This colorful and beautiful Neapolitan cake with coconut frosting is amazingly delicious due to its fluffy vanilla, strawberry, and chocolate sponge; plus a creamy delicious coconut frosting, you simply won't be able to resist, let yourself be pampered with all the flavor of Santa Clara®
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 9 eggs 9 eggs
  • 2 1/2 cups sugar 2 1/2 cups sugar
  • 1 1/2 cups butter, melted 1 1/2 cups butter, melted
  • 2 teaspoons vanilla essence 2 teaspoons vanilla essence
  • 6 cups flour 6 cups flour
  • 2 teaspoons baking powder 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 pinches salt 2 pinches salt
  • 1 Santa Clara® milk chocolate ice cream flavor
  • 150 grams bittersweet chocolate, melted 150 grams bittersweet chocolate, melted
  • 1 Santa Clara® strawberry ice cream flavor milk
  • food coloring, rose
  • 1 Santa Clara® vanilla flavoured milk
  • 8 packages cream cheese, for the frosting 8 packages cream cheese, for the frosting
  • 1 cup icing sugar, for the frosting 1 cup icing sugar, for the frosting
  • 1 teaspoon coconut essence, for the frosting
  • 3 tablespoons cocoa, for the frosting
  • food coloring, rose, for the frosting
Preparation
1h
40 mins
Low
  • Preheat the oven to 170°C.
  • For the cake, in a mixer beat the eggs with the sugar until they change color, add the melted butter, vanilla essence, flour, baking powder, baking soda, salt and beat for 3 more minutes.
  • Separate the mixture into three bowls, to one add the Lechita Santa Clara® chocolate ice cream flavor and the dark chocolate, mix until incorporated. Pour into a previously floured and greased mold, bake for 40 min.
  • To another part of the mixture add the Lechita Santa Clara® strawberry ice cream flavor, add a few drops of pink food coloring and mix until the color is incorporated. Pour into a previously floured and greased mold, bake for 40 min.
  • Finish by adding the Lechita Santa Clara® vanilla ice cream flavor to the rest of the mixture, pour into a previously floured and greased mold, bake for 40 min.
  • For the frosting, beat the cream cheese with the powdered sugar and coconut essence for 5 minutes, divide into 3 parts.
  • To one part add the cocoa and mix very well. To another, incorporate the pink food coloring.
  • Place the three frosting colors in pastry bags with the same size star tips.
  • Assemble the cake by placing the chocolate disc at the base, a layer of white frosting, followed by the strawberry sponge, more frosting, and finish with the vanilla cake.
  • Decorate the cake by forming roses with the frostings, starting with the chocolate frosting, followed by the strawberry and finishing with the white. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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