This coconut rainbow cake is low key filled with surprise candy – kind of like an edible piñata.

Rainbow Candy Surprise Cake

Servings: 12

Ingredients

• 850g all-purpose flour


• 530g caster (superfine) sugar


• 1 tsp salt


• 2 tbsp baking powder


• 750 ml of milk


• 250ml vegetable oil


• 250g unsalted butter, softened


• 4 tbsp Greek yogurt (can substitute with sour cream)


• 2 tsp vanilla extract


• 4 large eggs


• 1 tsp coconut essence


• 1 drop blue food gel


• 1 drop green food gel


• 1 drop yellow food gel


• 1 drop orange food gel


• 1 drop pink food gel


• 1 drop purple food gel


• 2-3 packets of Assorted candy


• Coloured sprinkles

Frosting

• 1 batch Swiss meringue buttercream frosting (recipe:thescranline.com You can also use regular canned buttercream frosting.)


• 1 tsp coconut essence


• 1 drop blue food gel


• 1 drop green food gel


• 1 drop yellow food gel


• 1 drop orange food gel


• 1 drop pink food gel


• 1 drop purple food gel

Instructions

Cake

• Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.


• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.


• Add the milk, oil, greek yogurt, eggs and coconut essence into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


• Separate batter into 6 bowls and colour in colours of the rainbow. Mix until well combined.


• You’ll need to bake each layer in separate cake tins. If you have one cake, it’ll take a little longer but it’s doable.


• Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.


• Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.


• Use a 12cm round cookie cutter to cut out the middle of each layer of cake except for the green and blue layers. That will form the cavity for the candy.

Frosting

• To prepare frosting add coconut essence to frosting. Mix until well combined. You’re going to use that to crumb coat the frosting and then once you’ve crumb coated the cake you’ll colour it in the 6 different colours to frost on the outside of the cake.


• To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add blue cake layer. Pipe frosting on top. Use an offset spatula to spread evenly. Then add the purple layer which will have a hole in the centre. Pipe frosting around the top of the cake and spread evenly on top. You also want to frost the inside cavity as best you can as demonstrated In the video.


• Next you’ll want to add the pink layer, frost, followed by the orange and yellow layer. Fill the middle of the cake with candy and sprinkles. Then add the green layer on top. Frost the outside of the cake. Use a cake scraper to go around the cake to scrape away excess frosting.


• Chill for 2 hours.


• Add each coloured frosting to a separate piping bag and frost at the bottom starting with the blue, working your way up the green. Use a small offset spatula to go around the cake to create a ridge effect in the frosting. Do the same on top. Using a lazy Suzan cake turner will make this really easy.


• Add sprinkles to the bottom before serving. This would make an excellent kids birthday cake!

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