Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease and line base of a 20cm-square cake pan with baking paper.
2.Divide Madeira Cake batter equally among 3 small bowls. Tint 1 portion with red food colouring. Add sifted cocoa powder to another portion; stir to combine. Leave remaining portion plain. Using a large metal spoon, spoon mounds of batter, alternating colours, into prepared pan.
3.To create marble effect, swirl batter with a metal skewer or tip of a thin-bladed knife. Bake for 55-60 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in pan for 5 minutes. Turn onto a wire rack to cool completely. Place on a cake stand or serving platter.
4.Using an electric mixer, beat cream cheese in a large bowl until creamy. Gradually beat in sifted sugar until fluffy and combined. Stir in milk until smooth. Spread frosting over top of cooled cake. Press coconut into icing. Serve.
Tint vanilla portion with a few drops green food colouring. Don’t over-swirl batters in Step 2 or you’ll lose marbling effect. Preheat oven for at Least 10 minutes before baking. Don’t overmix the batter or the cake might “toughen”. Use cake pan size described in the recipe. If pan is too small, mixture can dome and crack; if it is too big, cake will be very thin.
Note
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