Marble Cake With Coconut Cream Cheese Icing – a delicious recipe with quantity basic, coloring, cocoa, cream cheese, sugar, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Lightly grease and line the base of a 8-inch-square cake pan with parchment. Divide pound cake batter equally among 3 small bowls.
2
Color one portion with red food coloring. 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 tin.
3
To create marble effect, swirl batter with a metal skewer or tip of a thin-bladed knife. Bake for 55-60 mins or until a skewer inserted at center comes out clean. Remove from oven. Let rest in pan for 5 mins. Turn onto a wire rack to cool. Place on a cake stand or serving platter.
4
For the icing: 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 icing over top of cooled cake. Press coconut into icing. Serve.
699
kcal
Calories
21
g
Fat
132
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 None quantity basic Pound Cake batter, 1 None drop red food coloring, 2 tbsp cocoa powder, 8 oz cream cheese, at room temperature, and more.
Yes, Marble Cake With Coconut Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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