Snow Cake Recipe: A Fluffy White Coconut Cake (Step-by-Step Guide)
Dreaming of a dessert that looks as magical as a winter wonderland? This snow cake recipe is a beautifully fluffy, snow-white coconut layer cake topped with billowy frosting and a generous coating of shredded coconut that resembles freshly fallen snow. Whether you call it a snow cake, snowball cake, or winter white cake, this stunning dessert has been a holiday favourite for generations – from Scottish bakeries to Southern American kitchens. The moist white cake layers, paired with a silky smooth frosting and the sweetness of coconut, create a dessert that’s as delightful to eat as it is to admire.
What is Snow Cake?
A snow cake is a classic white cake that gets its name from its snowy white appearance. The cake is made with egg whites (no yolks) to keep the crumb pure white, and it’s generously coated with white frosting and desiccated or shredded coconut to mimic the look of fresh snow. The concept of a snow cake has roots in multiple culinary traditions. In Scotland, it’s a traditional tray cake with a shortcrust pastry base, raspberry jam, sponge layer, icing, and coconut. In Southern America and many Western households, it’s a towering three-layer white coconut cake served at Christmas, birthdays, and holiday gatherings. There’s even a beautiful tradition in some families where you bake a snow cake recipe on the first snowfall of the year – a white cake with white icing to celebrate the magic of winter.
Why You’ll Love This Snow Cake Recipe
This snow cake recipe is a winner for many reasons. The white cake layers are incredibly moist and tender thanks to the combination of buttermilk (or milk), butter, and egg whites that create a velvety crumb. The frosting is a fluffy, marshmallow-like seven-minute frosting that holds its shape beautifully while melting on your tongue. The coconut adds both a tropical sweetness and a stunning visual texture that makes the cake look like it’s covered in real snow. It’s impressive enough for holidays and celebrations, yet simple enough for any baker to master at home. Finally, this recipe uses no artificial colours – the pure white comes naturally from the ingredients themselves.
Snow Cake
Ingredients
Equipment
Method
- Prepare the Pans: Preheat your oven to 175°C (350°F). Grease three 9-inch round cake pans generously with butter, then dust lightly with flour. Line the bottom of each pan with a circle of parchment paper for easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed for 4-5 minutes until the mixture is pale, light, and fluffy. This step is crucial – proper creaming incorporates air for a tender crumb.
- Add Egg Whites: Add the egg whites one at a time, beating well after each addition. Then mix in the vanilla extract and coconut extract (if using). The batter may look slightly curdled after adding the whites – this is normal and will smooth out when you add the flour.
- Alternate Dry and Wet: With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until combined after each addition – do not overmix. Gently fold in the shredded coconut and orange zest (if using) with a spatula.
- Bake: Divide the batter evenly among the three prepared pans. Smooth the tops with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean and the cakes spring back when lightly pressed. Cool in pans for 10 minutes, then invert onto wire racks and cool completely.
- Make the Seven-Minute Frosting: Combine the sugar, egg whites, water, corn syrup, and cream of tartar in the top of a double boiler (or a heatproof bowl set over a pot of simmering water). Beat with an electric hand mixer on low speed for 1 minute to combine. Then increase to high speed and beat continuously for about 7 minutes, until the frosting reaches 70°C (160°F) on a candy thermometer and forms stiff, glossy peaks. Remove from heat, add vanilla extract, and beat for 2 more minutes until the frosting is thick, fluffy, and holds its shape.
- Assemble the Cake: Place the first cake layer on your serving plate or cake board. Spread about ¾ cup of frosting evenly over the top. Sprinkle a thin layer of shredded coconut. Repeat with the second layer. Place the third layer on top and frost the entire top and sides of the cake with the remaining frosting, using an offset spatula to create a smooth or swoopy finish.
- Add the Snow Coating: While the frosting is still soft and sticky, generously press and sprinkle shredded coconut all over the top and sides of the cake. Use your hands to gently pat the coconut onto the sides so it sticks. The coconut should cover the entire cake, creating that signature snowy white appearance.
- Serve: Let the cake rest for 15-20 minutes before slicing. For the cleanest cuts, use a large sharp knife dipped in warm water and wiped dry between each slice.
Notes
- Room Temperature Ingredients: Butter, egg whites, and milk must all be at room temperature. Cold ingredients cause the batter to curdle and result in a dense cake. Set them out 30–60 minutes before baking.
- Egg Whites Only: Using only egg whites (no yolks) keeps the cake pure white. Don’t waste the yolks – save them for custard, hollandaise, or lemon curd.
- Don’t Overmix the Batter: Once you add the flour, mix on low speed just until combined. Overmixing develops gluten and makes the cake tough instead of tender.
- Frosting Timing Matters: The seven-minute frosting sets quickly. Work fast when applying it to the cake and adding coconut. If the frosting starts to crust, the coconut won’t stick as well.
- Toasted Coconut Option: For a slightly different look and a richer nutty flavor, lightly toast the coconut in a dry pan or oven at 175°C for 3-5 minutes before pressing it onto the cake.
- Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Let it sit for 5 minutes before using. This gives extra tenderness.
- Storage: Keep the snow cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. The seven-minute frosting may weep slightly in the fridge – bring it to room temperature before serving for the best texture.
- Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw completely before frosting. Do not freeze the assembled cake as the frosting does not freeze well.
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Nutritional Information (Per Serving – Approximate)
Based on 12 servings.
| Ingredient | Calories | Fat (g) | Carbs (g) | Sugar (g) | Protein (g) | Sodium (mg) |
| All-purpose flour | 1138 | 3 | 238 | 1 | 32 | 5 |
| Butter (1 cup) | 1628 | 184 | 0 | 0 | 2 | 24 |
| Sugar (cake + frosting) | 2520 | 0 | 651 | 650 | 0 | 4 |
| Egg whites (10) | 170 | 0 | 2 | 2 | 36 | 1660 |
| Whole milk (1 cup) | 149 | 8 | 12 | 12 | 8 | 105 |
| Coconut (2.5 cups) | 560 | 38 | 50 | 40 | 5 | 310 |
| Corn syrup (2 tbsp) | 120 | 0 | 32 | 16 | 0 | 56 |
| Total (approx.) | 6285 | 233 | 985 | 721 | 83 | 2164 |
| Per Serving (÷12) | ~524 | ~19 | ~82 | ~60 | ~7 | ~180 |
Note: Total nutritional values depend on final portion size and specific brands used.
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Snow Cake Recipe Variations & Customizations
- Scottish Snow Cake (Tray Cake): For the traditional Scottish version, make a sweet shortcrust pastry base, blind bake it, spread with seedless raspberry jam and currants, top with a simple sponge batter, bake, then finish with white icing and desiccated coconut. Cut into squares for a lovely afternoon tea treat.
- Cream Cheese Frosting Version: If seven-minute frosting feels too tricky, swap it for a classic cream cheese frosting. Beat 450 g cream cheese with 115 g butter, 500 g powdered sugar, and 1 teaspoon vanilla until smooth. The cake will be slightly richer and tangier.
- Coconut Milk Soak: Brush each cake layer with a mixture of coconut milk and a splash of rum (or coconut extract) before frosting. This adds incredible moisture and intensifies the coconut flavour throughout the cake.
- Lemon Snow Cake: Add the zest of 2 lemons and 2 tablespoons of lemon juice to the cake batter for a citrusy twist. Pair with a lemon cream cheese frosting for a refreshing summer version.
- No-Bake Snowball Version: Tear a store-bought angel food cake into cubes, fold into a mixture of whipped cream, crushed pineapple, and lemon gelatin. Press into a bowl, refrigerate overnight, unmould, and cover with whipped topping and coconut.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend (such as Bob’s Red Mill) and add ½ teaspoon xanthan gum if not already included in the blend.
- Chocolate Snow Cake: Make a chocolate cake base, frost with white frosting, and cover with coconut for a stunning contrast. The dark interior revealed when sliced makes for a beautiful surprise.
