Pink velvet cake

Step 1

Preheat oven to 180°C (160°C fan-forced). Grease two deep 22cm-round cake pans; line bases and sides with baking paper.

Step 2

Beat butter, extract, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flours, cocoa and the combined buttermilk and food colouring, in two batches.

Step 3

Combine vinegar and soda in a cup; allow to fizz, then fold into cake mixture. Divide mixture between pans.

Step 4

Bake cakes about 25 minutes. Stand cakes for 10 minutes before turning top-side up onto wire rack to cool. Wrap cakes in plastic; freeze 40 minutes to make splitting cakes easier.

Step 5

To make marscapone frosting, beat cream cheese, mascarpone, sugar and extract in a small bowl with electric mixer until smooth. On medium speed, beat in mascarpone until just combined, then beat in the cream until smooth and spreadable.

Step 6

Split cold cakes in half. Place one layer on serving plate, cut-side up; spread with 2/3 cup frosting. Repeat layering, finishing with remaining frosting spread over top and side of cake; press coconut onto side of cake.