Rainbow Cake
Every morsel is a journey back to simpler food.
40 mins 
Serves 4 - 6 
INGREDIENTS
Metric
Imperial
For the Cake:
- 6 eggs
- 350 g sugar
- 400 g SASKO SELF-RAISING WHEAT FLOUR
- 150 g butter
- 350 ml milk
- 5 ml vanilla essence
- Food colouring of your choice
- 250 g Butter
- 500 g Icing sugar
- 1 tsp vanilla essence
- 2-4 tbsp milk
- 1 tsp vanilla essence
- 500 g icing sugar
- 100 g desiccated coconut / coconut shavings
For the Cake:
- 6 eggs
- 12.34 oz sugar
- 14.11 oz SASKO SELF- RAISING WHEAT FLOUR
- 5.29 oz butter
- 11.83 oz milk
- 0.17 oz vanilla essence
- Food colouring of your choice
- 8.82 oz butter
- 17.64 oz icing sugar
- 1 tsp vanilla essence
- 2-4 tbsp milk
- 1 tsp vanilla essence
- 17.64 oz icing sugar
- 3.53 oz desiccated coconut / coconut shavings
METHOD
- Preheat oven to 180°C
- Grease and line 5x 20 cm cake tins or, if you only have 2 or three, prepare those and cut out enough lining to make the others.
- Beat eggs and sugar until pale and thick.
- Sift flour.
- Heat milk and add butter, stir until butter has melted.
- Add flour, milk and essence to the egg mix and fold through gently with a metal spoon or spatula until just combined.
- Add a few drops of colouring, stir through and pour 1/5 of the mixture into the first cake tin.
- Add a few more drops/tsp to darken the colour and pour the second 1/5 of the mixture into the second cake tin.
- Repeat, adding a little more colouring each time until you have filled all 5 cake tins.
- Bake for 15 mins, remove and set aside to cool.
6 
