Rainbow Loaf Cake

Rainbow Loaf Cake is a simple to prepare treat, perfect for kid’s parties. It’s the cake version of “Fairy Bread” — flour, coconut, butter, sugar and eggs are combined to make a batter. 100’s and 1000’s are stirred through and used to top the cake. Baked until golden and fluffy, this gorgeous cake will have the kids and adults fighting for another slice - give it a go!

Total Time

1hr

4.7

3 Ratings

Author: One Pot Chef Show

Servings:

Ingredients

•

1/2 cup

Unsalted Butter

•

1 cup

Caster Sugar

•

Eggland's Best Classic Eggs

•

1 tsp

Vanilla Extract

•

2 cups

Self-Rising Flour

•

1 cup

Unsweetened Shredded Coconut

•

1 cup

Milk

•

1/2 cup

Sprinkles

Cooking Instructions

To make the cake mix, add Unsalted Butter (1/2 cup) , and Caster Sugar (1 cup) , to a large mixing bowl. Blend together until smooth.

Add in the Eggland's Best Classic Eggs (2) one at a time, beating after each one. Sift in Self-Rising Flour (2 cups) and add Unsweetened Shredded Coconut (1 cup) . Stir. Add Vanilla Extract (1 tsp) and Milk (1 cup) . Stir again. Gently fold in Sprinkles (4 Tbsp) .

Grease a loaf pan and line with non-stick baking paper. Pour in cake mixture and level with a spoon. Finish with a layer of Sprinkles (4 Tbsp) on top. Cook at 180 degrees C (350 degrees F) for 45 minutes or until a skewer in the center comes out clean.

Let the loaf cool in the tin for 5-10 minutes, then move to a wire rack to cool completely.

Serve and enjoy!

Nutrition Per Serving

CALORIES

460

FAT

21.8 g

PROTEIN

5.2 g

CARBS

59.8 g