Try our snowball cake then check out our classic Christmas cake, Italian Christmas cake and more Christmas baking ideas. Also try our easy coconut cake and our multi-layered courgette and coconut cake.

Once upon a time, Chris Evans took a bite of our Christmas 2016 cover cake and uttered the words, 'if snow could taste of something other than snow, that’s what it should taste like.' If that doesn't convince you to make this indulgent and velvety coconut-topped cake then we don't know what else will...


  • 175g unsalted butter, softened, plus extra
  • 275g plain flour
  • 50g cornflour
  • 50g dessicated coconut
  • 1 tbsp baking powder
  • 200ml light coconut milk, (whisk it first)
  • 200ml egg whites, (about 5 large, or use a carton)
  • 100ml milk
  • 1 tbsp coconut extract
  • 400g white caster sugar
  • 125g coconut chips or flakes
  • a few Raffaello or white chocolate, (optional)


  • 4 egg whites
  • 275g white caster sugar
  • 350g unsalted butter, softened


  • STEP 1

    Heat the oven to 160C/140C fan/gas 3. Butter 3 x 18cm cake tins and line with baking paper.

  • STEP 2

    Mix the flours, desiccated coconut and baking powder in a bowl with 1/8 tsp salt. Whisk the coconut milk, egg whites, milk and coconut extract in another bowl.

  • STEP 3

    Beat the butter and sugar until pale and fluffy. Add the dry and wet ingredients and whisk until smooth.

  • STEP 4

    Divide the mixture between the tins, level, then bake for 35-40 minutes. Cool in the tins for 5 minutes, then turn onto wire racks to cool completely.

Not impressive enough? Check out our other festive bakes

Chocolate Cake Recipe with Burnt Butterscotch Frosting

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