TRIPPLE LAYER TRI COLOUR

When eid comes around the baking begins. A must every eid is our family tradition Triple Layer Tri-colour Coconut Cream Cake.

Cake:
Ingredients:
250g Margarine
2 cups Sugar
6 Eggs
8 level tsp Baking powder
1 tsp Vanilla essence
3 cup Flour
1 cup Milk (warm)

Pink and green food colouring.

Cream:
1 x 290g Nestlé Dessert cream
1/2 - 1/4 cup sugar
1-2 cup dessicated coconut

Method:
1. Beat butter and sugar on high for +/- 2mins on high, or until light and smooth.
2. Add eggs, baking powder, vanilla essence,flour & milk and beat on high for 8 mins.
3. Divide batter in 3 equal parts. Leave one part plain. Colour one part pink and the other green.
4. Empty batter in 3 heart/round greased pans.
5. Bake at 180 for 25-30 mins or until done and golden.
6. For the cream. Mix sugar and coconut into the cream. Set aside.
7. Once cakes are done and cooled completely layer cakes with the cream filling in between. Cover sides of the cake with cream filling as well.
8. Sprinkle fresh grated coconut on top. Add cherries or fresh fruit.