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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
- Prepare Cake Pan: Grease and flour a cake pan thoroughly to prevent the cake from sticking and to promote easy removal after baking.
- 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.
- 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.
- Add Wet Ingredients: Stir in the coconut milk and vanilla extract to infuse the batter with rich coconut flavor and aromatic vanilla notes.
- 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.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently to combine without overmixing, which can toughen the cake.
- Fold in Coconut: Carefully fold in the shredded coconut to evenly distribute the coconut flakes throughout the batter, adding texture and flavor.
- Fill Pan: Pour the prepared batter into the greased and floured cake pan, spreading it evenly for uniform baking.
- 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.
- 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
