Snow Cake

This snow cake recipe delivers a stunning three-layer white coconut cake with fluffy seven-minute frosting and a snowy coconut coating. It’s perfect for winter celebrations, Christmas, birthdays, and any occasion that calls for an elegant showstopper dessert.

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Prep Time 25

Cook Time 1

Total Time 2

Servings: 12

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

For the Seven-Minute Frosting:

2 ½ cups 315 g all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup 230 g unsalted butter, softened to room temperature
1 ¾ cups 350 g granulated sugar
5 large egg whites at room temperature
1 cup 240 ml whole milk or buttermilk (room temperature)
½ cup 40 g sweetened shredded coconut
2 teaspoons pure vanilla extract
1 teaspoon coconut extract optional, for extra coconut flavour
Zest of 1 small orange optional, for brightness

For the Seven-Minute Frosting:

1 ½ cups 300 g granulated sugar
5 large egg whites
¼ cup 60 ml cold water
2 tablespoons light corn syrup or golden syrup
1 teaspoon pure vanilla extract
Pinch of cream of tartar

For Decoration:

2-3 cups sweetened or unsweetened shredded/flaked coconut
Edible white pearl sprinkles optional
Silver dragees or edible glitter optional, for sparkle
Fresh cranberries or rosemary sprigs optional, for Christmas

Equipment

Three 9-inch (23 cm) round cake pans
Electric hand mixer or stand mixer
Double boiler or heavy-bottomed saucepan
Candy thermometer (recommended for frosting)
Large mixing bowls (3-4)
Wire cooling racks
Offset spatula for frosting
Baking paper / parchment paper
Cake turntable (optional but helpful)

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.