Ingredients
4 x 340g pkt vanilla cake mix
4 eggs
4 cups milk
Butter
for greasing cake pan
250g softened butter
or Meadow Lea
4 cups soft icing mixture
1 cup cocoa
½ cup milk
for icing
1 cup desiccated coconut
2 tsp green food colouring
1 soft frosting, white
Drinking straws
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 baking pan
- 1 baking paper
- 1 skewer
- 1 serrated knife
- 1 cake board
- 1 foil lined tray
- 1 electric beater
- 1 clear sticky tape
Instructions
- Preheat oven to 180C (or 160C for fan forced).
- Grease baking pan and line with baking paper.
- Prepare cake batter as per packet directions preparing two at a time and pour all together into baking tin.
- Bake at 180C for 40-45 mins. Check with a skewer at the 35 min mark. If the skewer comes out clean remove from oven.
- Cool cake and level the top with a sharp serrated knife.
- Turn upside down on cake board or foil lined tray.
- To make the icing, use an electric beater to cream butter until light, pale and fluffy.
- Slowly add sifted icing sugar and cocoa.
- Add the milk a tablespoon at a time until you reach the desired consistency.
- Cover cooled cake with a generous coating of icing.
- For the decoration, pour food colouring into coconut and stir until all the coconut has been coloured.
- Slide baking paper around the edges of the cake and gently shake a generous amount of coconut over the top.
- Remove paper with excess coconut and discard.
- Outline the shape of the soccer field with a tube of prepared white frosting, marking halfway and goal posts.
- Fashion some goal posts from straws and clear sticky tape.
Notes
Tip
This is the perfect birthday cake for a mum who has all the desire for a whiz-bang cake without much of the skill!
Variation
You could, of course, turn this into a netball, rugby or football field.
