Preheat oven to 180 C or 350 F. Line a 24 x 30cm Swiss roll pan or lamington pan with baking paper. Set aside.

Sift flour and sugar into a large bowl. Set aside.

Place eggs, milk, oil and vanilla extract in a bowl. Whisk.

Make a well in the center of the flour mixture. Pour wet mixture into the dry mixture. Add green food coloring.

Using a spatula, gently fold in to create smooth batter.

Pour this batter into the prepared cake tin. Smooth top. Bake for 15 minutes or until a skewer inserted in the center comes out clean. Cool completely.

Using a tree shaped cookie cutter, cut out the Christmas trees from the cake. Set aside.

Preheat oven to 180 C or 350 F. Line a 8x4-inch loaf pan with baking paper. Set aside.

Sift flour and sugar into a large bowl. Set aside.

Place eggs, milk, oil and vanilla extract in a medium bowl. Whisk to combine.

Make a well in the center of the flour mixture. Pour in egg mixture.

Using a spatula, fold in gently to create smooth batter. Set aside.

Lay a row of evenly stacked Christmas trees in the loaf tin. Scoop the batter over the top to cover the trees.

Bake for 40 minutes or until a skewer inserted in the center comes out clean.

Allow to cool in the pan for about 10 minutes and then pop out onto a rack to cool completely.

Place butter, half of sugar and vanilla extract in a large bowl.

Using an electric mixer, beat until smooth. Add remaining sugar, cream cheese and green food coloring. Beat until just combined.

Transfer frosting to a piping bag fitted with a star tip. Pipe frosting on the cake.

Decorate with sprinkles.