Christmas Coconut Snow Cake
A delightful and fluffy cake adorned with shredded coconut, reminiscent of fresh snow, perfect for holiday gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 cup sugar
- ½ cup unsalted butter, softened For a dairy-free version, use plant-based butter.
- 1 cup coconut milk
- 1 cup shredded coconut
- 3 pieces eggs Can replace with flax eggs for a vegan option.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Preparation
- Gather all your ingredients and measure them accurately.
- Preheat your oven to 350°F (175°C).
Baking
- Grease and flour the cake pan to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is incorporated before adding the next.
- Stir in the coconut milk and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet components and mix until just combined.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature to maintain moisture. It can be frozen wrapped tightly for up to three months.