Introduction

The Malibu Sunset Layer Cake is a vibrant and tropical treat perfect for any celebration. It combines the rich flavors of coconut rum with layers of colorful buttercream, creating a stunning dessert inspired by a beautiful sunset.

The image shows a round cake with three visible layers of cream color that gradually fades into a pink shade at the bottom. The top edge is decorated with swirled frosting rosettes in light pink and orange colors, each topped with bright red cherries. In the center of the cake’s top, there are white shredded pieces, possibly white chocolate, adding texture to the smooth surface of the cream. The cake is placed on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups cake flour
1/2 cup room temperature milk
1/2 cup Malibu coconut rum
6 large room temperature 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
1/2 cup butter (for frostings)
1/2 cup shortening (for frostings)
1 tsp vanilla extract (for vanilla buttercream)
3–4 cups powdered sugar (for each buttercream)
3–4 Tbs milk (for vanilla buttercream)
1/4 cup grenadine (for cherry buttercream)
Red food coloring (for cherry buttercream)
1/4 cup pineapple juice (for pineapple buttercream)
Orange food coloring (for pineapple buttercream)
Cherries and coconut flakes for garnish (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray and line two 8-inch round cake pans with cooking spray and parchment paper.
Step 2: In a bowl, mix together the milk, Malibu coconut rum, egg whites, coconut extract, and vanilla extract until well blended. Set aside.
Step 3: In a large bowl, combine the cake flour, sugar, baking powder, and salt. Use a hand mixer to blend.
Step 4: Add the softened butter to the dry ingredients and beat until combined.
Step 5: Gradually add the milk mixture to the batter and beat until smooth and thoroughly mixed.
Step 6: Divide the batter evenly between the prepared pans.
Step 7: Bake for about 30 minutes or until the center is set and springs back when lightly touched.
Step 8: Remove the cakes from the oven and let them cool completely.
Step 9: Prepare the vanilla buttercream: in a bowl, beat 1/2 cup butter and 1/2 cup shortening until light and fluffy. Add 1 tsp vanilla extract and continue mixing.
Step 10: Add powdered sugar one cup at a time, then add 3–4 tablespoons milk until reaching the desired consistency. Set aside.
Step 11: Prepare the cherry buttercream: beat 1/2 cup butter and 1/2 cup shortening until fluffy, then add 1/4 cup grenadine and mix well.
Step 12: Gradually add powdered sugar, then more grenadine to reach spreading consistency. Add red food coloring until the color is vibrant. Set aside.
Step 13: Prepare the pineapple buttercream: beat 1/2 cup butter and 1/2 cup shortening until fluffy, add 1/4 cup pineapple juice and mix well.
Step 14: Add powdered sugar gradually, then add milk as needed until smooth. Add orange food coloring until desired shade is reached. Set aside.
Step 15: To assemble, place one cake layer on a turntable or cake stand.
Step 16: Spread half of the vanilla buttercream over the top, stopping about 1/2 inch from the edge.
Step 17: Using a flat large ribbon piping tip, pipe 1 cup or more of cherry buttercream around the bottom edge of the cake. Reserve remaining cherry buttercream.
Step 18: Similarly, pipe 1 cup or more of pineapple buttercream around the top edge of the cake. Reserve remaining pineapple buttercream.
Step 19: Press a bench scraper or cake scraper gently against the cake sides and spin the cake to blend the two frostings smoothly.
Step 20: Spread the remaining vanilla buttercream over the top and blend it with the pineapple buttercream edges.
Step 21: Fill another piping bag fitted with a large open star tip with half the cherry buttercream on one side and half the pineapple buttercream on the other, using red and orange colors.
Step 22: Pipe swirls around the top of the cake until the two colors blend beautifully. Save any leftover frosting for another use.
Step 23: Optionally, garnish the cake with cherries and coconut flakes.

Tips & Variations

Use room temperature ingredients for a smoother batter and lighter cake texture.
For a stronger coconut flavor, toast some shredded coconut and sprinkle it on the frosting.
Adjust the grenadine and pineapple juice amounts to balance the sweetness and tartness of the buttercreams.
If you don’t have Malibu rum, substitute with coconut extract and a splash of white rum or water for flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Let the cake come to room temperature before serving to enjoy the best texture and flavor. Leftover buttercream can be refrigerated as well, just re-whip briefly before using.

How to Serve

The image shows a two-layered round cake on a white plate, placed on a white marbled texture. The bottom half of the cake is a smooth pink color that fades into a creamy off-white color on the top half. Around the edge of the cake are swirls of light pink and orange frosting, each topped with a bright red cherry. The center of the cake is decorated with white shavings, adding texture to the smooth surface. The overall look is neat and colorful, with soft gradient colors blending up the sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the buttercream a day ahead. Store the cake layers tightly wrapped at room temperature or refrigerated, and assemble the cake the next day for fresh frosting.

What if I don’t have a turntable or piping tips?

You can still assemble and frost the cake using a spatula and spoon. Smooth the buttercreams as best as you can, and use a small spoon or food-safe plastic bag corner to pipe the swirl decorations.