- 300g butter
- 2 cups (440g) caster sugar
- 4 Coles Brand Australian Free Range Eggs
- 600g sour cream
- 2 cups (300g) self-raising flour
- 1 cup (150g) plain flour
- 1 cup (80g) desiccated coconut
- 2 tablespoons orange rind, finely grated
- 1/2 cup (125ml) orange juice
- Red and yellow liquid food colouring
- 250g butter, extra, softened
- 500g icing sugar mixture
- 2 tablespoons milk
- 200g white chocolate, melted
- White chocolate writing icing, to decorate
- 1Preheat oven to 180C. Grease and line the base and sides of 10cm, 15cm and 20cm round cake pans with baking paper.
- 2Use an electric mixer to beat butter and caster sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream. Beat to combine. Add combined flour, coconut, orange rind and orange juice, in alternating batches. Tint orange using red and yellow food colouring.
- 3Spoon evenly among prepared pans. Smooth the surface. Bake for 45-50 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins before turning onto a wire rack to cool completely.
- 4Use an electric mixer to beat the extra
- 5butter in a bowl until very pale and creamy. Gradually add icing sugar, beating well after each addition. Add milk. Beat to combine. Add chocolate. Beat to combine. Tint orange using red and yellow food colouring.
- 6Use a serrated knife to trim the top of each cake. Halve cakes horizontally. Spread cut sides with a little orange icing and sandwich together. Place 20cm cake on a serving plate. Spread top and sides with orange icing. Use a serrated knife to cut the top of the 15cm cake on an angle. Place on the 20cm cake. Spread top and sides with orange icing. Repeat with 10cm cake and orange icing, placing it upside-down on the 15cm cake. Spread with remaining orange icing. Use white icing to pipe a spider web pattern all over the cake. Decorate with plastic spiders, if desired.