Christmas Coconut Snow Cake Recipe

Introduction

This Christmas Coconut Snow Cake is a festive treat that brings a magical touch to your holiday table. Moist, flavorful, and topped with shredded coconut, it looks like a snowy delight perfect for celebrating with family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter
• 1 cup coconut milk
• 1 cup shredded coconut
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Grease and flour a cake pan to prevent sticking.
3. Step 3: In a bowl, cream the unsalted butter and sugar together until light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition for a smooth batter.
5. Step 5: Stir in the coconut milk and vanilla extract until fully combined.
6. Step 6: In a separate bowl, whisk together the flour, baking powder, and salt.
7. Step 7: Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
8. Step 8: Fold in the shredded coconut evenly throughout the batter.
9. Step 9: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
10. Step 10: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Step 11: Allow the cake to cool in the pan before removing and serving.

Tips & Variations

• For extra coconut flavor, sprinkle additional shredded coconut on top before baking or lightly toast it for a nutty crunch.
• Substitute half the coconut milk with regular milk or almond milk for a different flavor profile.
• Add a teaspoon of lemon zest to brighten the flavor and add a subtle citrus note.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm slices gently in the microwave or oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried shredded coconut instead of fresh?

Yes, dried shredded coconut works well in this recipe and provides great texture, but avoid sweetened varieties if you prefer a less sweet cake.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Make sure the blend contains xanthan gum or add it separately for structure.

Christmas Coconut Snow Cake Recipe

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★★★★★

4.9 from 68 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This Christmas Coconut Snow Cake is a delightful holiday treat featuring a moist, fluffy cake infused with creamy coconut milk and shredded coconut. Perfectly sweetened and lightly spiced with vanilla, it brings a festive, tropical twist to your holiday dessert table.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 1 cup shredded coconut
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
2. Prepare Cake Pan: Grease and flour a cake pan thoroughly to prevent the cake from sticking and to promote easy removal after baking.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and sugar together until the mixture becomes light and fluffy, which helps create a tender cake texture.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to evenly incorporate them into the batter and maintain a smooth consistency.
5. Add Wet Ingredients: Stir in the coconut milk and vanilla extract to infuse the batter with rich coconut flavor and aromatic vanilla notes.
6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
7. Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently to combine without overmixing, which can toughen the cake.
8. Fold in Coconut: Carefully fold in the shredded coconut to evenly distribute the coconut flakes throughout the batter, adding texture and flavor.
9. Fill Pan: Pour the prepared batter into the greased and floured cake pan, spreading it evenly for uniform baking.
10. Bake Cake: Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
11. Cool Cake: Remove the cake from the oven and allow it to cool in the pan before transferring it to a wire rack or serving platter to cool completely, ensuring clean slices and optimal texture.

Notes

• You can substitute shredded coconut with unsweetened dried coconut for a less sweet flavor.
• For extra festive flair, dust the cooled cake with powdered sugar to mimic snow.
• Make sure the butter is softened to room temperature for easier creaming.
• Use full-fat coconut milk for a richer taste and texture.
• Store the cake in an airtight container at room temperature for up to 3 days.
• Optionally, garnish with toasted coconut flakes for an added crunch.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas cake, coconut cake, holiday dessert, festive cake, coconut milk cake, shredded coconut cake