Ingredients

Use two 7 inch (18 cm) or 8 inch (20 cm) cake pans

For the cake

110 g (1 stick) Softened butter

40 g (3 tbsp) Coconut oil

160 g (¾ cup) Sugar

2 tbsp Vanilla extract

3 Eggs

270 g (1¾ cups) All purpose flour

3 tsp Baking powder

120 g (½ cup) Unsweetened full fat yogurt

60 g (¼ cup) Milk

½ tsp Salt

Food coloring, all colors of the rainbow.

For the cream cheese frosting

600 g (21 oz) Cold Philadelphia cream cheese

115 g (1 stick) Softened butter

300 g (2½ cups) Powdered sugar

2 tbsp Vanilla extract

For the blue drip

100 g (3.5 oz) Melted white chocolate

40 g (2½ tbsp) Heavy cream

Blue food coloring

Method

For the cake

In a large bowl cream together the butter, coconut oil, sugar and vanilla extract.

Add the eggs one at the time, mixing after each addition.

Add the sifted dry ingredients, yogurt and milk.

Divide the batter into six equal parts, and color each portion of batter using the different food colorings.

Grease and line both cake pans with parchment paper. Then, pour each portion of the colored batter into the centres of the cake pans. See the video for details of the technique.

Bake the cakes in a preheated oven (180 °C / 360 °F) for 25 - 30 minutes, or until a  toothpick inserted in the center of the cake comes out clean.

Allow to cool completely.

For the cream cheese frosting

In a bowl, mix the cream cheese, vanilla extract and powdered sugar. 

Add the softened butter and mix until combined.

For the blue drip

Combined melted chocolate with warm heavy cream and food coloring.