strawberry chamomile naked cake.


2 cups of sugar
1 cup unsalted butter
4 eggs
1 Tablespoon orange extract
1 Tablespoon almond extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 1/2 cup Silk Original Coconutmilk
1-quart Heavy whipping cream
1 cup powdered sugar
4 15-oz cans mandarin oranges packed in light syrup

Preheat oven to 350 degrees, and prepare 2 9-inch baking pans with cooking spray and dusting of flour.
Using an electric mixer, cream together butter and sugar until well combined – about 8 minutes. Add eggs, one at a time, mixing well after each one.
Stir in orange and almond extracts.
Combine flour and baking powder and sift. Slowly add in flour mixture to the creamed mixture while mixing – about 1/2 cup at a time. Combine well each time before adding the next 1/2 cup.
Finally, add in Coconut Milk and mix well until batter is smooth. Pour batter into prepared pans.
Bake 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Let cakes cool on a wire rack for about 10 minutes before removing from pans. Let cool completely.
Put the bowl and whisk attachment in the refrigerator for 30 minutes to get chilled.
Pour cold whipping cream into mixing bowl, add sugar and whip together until fluffy firm peaks form – about 5 minutes.
Meanwhile, open cans of mandarin oranges and drain syrup,.
Assemble the cake:
Cut each layer of cake through the middle, crosswise.
Add a base layer to your cake stand and poke tiny holes all over the top of the cake layer using the end of a chopstick.
Use a ladle or spoon to drizzle the mandarin orange syrup all over the cake layer.
Spread a layer of whipped cream on top of cake and top with a layer of orange slices. Repeat layering process with remaining ingredients.
Chill until ready to serve.