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Weet-Bix Birthday Slice

Serves: 15
Prep: 15 min
Cook: 22 min

    This fun Weet-Bix slice is the perfect choice for any festive celebration!


    • 5 Weet-Bix, finely crushed
    • 1 cup self-raising flour (130g)
    • 1/2 cup desiccated coconut (50g)
    • 1/4 tsp salt
    • 1/4 cup rainbow sprinkles (50g)
    • 2 eggs, room temperature
    • 1/3 cup caster sugar (73g)
    • 1 cup So Good Unsweetened Almond Milk (250ml)
    • 1/2 cup melted margarine, cooled (125g)


    • 125g light cream cheese, room temp
    • 1 Tbsp margarine, room temp (20g)
    • 1/4 cup icing sugar (30g)
    • 1 - 2 Tbsp rainbow sprinkles, to decorate


    1. Preheat oven to 180°C (355°F). Line base and two sides of a 20cm x 30cm slice tin with a strip of baking paper.
    2. In a large bowl, combine Weet-Bix, flour, coconut, salt, and sprinkles. Stir well.
    3. In a separate bowl or jug, whisk together eggs and sugar until frothy. Whisk in So Good milk and margarine.
    4. Add wet ingredients to dry, stirring only until no streaks of flour remain.
    5. Pour batter into prepared tin and smooth surface. Bake 20 - 25 minutes, until top of cake is just golden and springs back when pressed, or when a toothpick inserted into the centre comes out clean.
    6. Cool in tin for 5 minutes, then transfer to a rack to cool completely.
    7. For the icing, beat cream cheese and margarine until smooth. Beat in icing sugar. Spread icing over cooled cake and decorate with remaining sprinkles. Cut into 15 pieces to serve.


    • Half of the white self-raising flour can be substituted with wholemeal self-raising flour, if preferred.

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