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.

  • STEP 5

    Put the egg whites in a stand mixer with the whisk attachment, or a big, clean bowl and use an electric whisk. Mix 200g sugar and 4 tbsp water in a small pan and heat gently until the sugar dissolves and makes a syrup.

  • STEP 6

    Whisk the egg whites until firm, add the remaining 75g caster sugar and whisk to stiff peaks. Boil the syrup until it reaches 120C on a sugar thermometer. While whisking the meringue on the highest speed, slowly pour in the syrup so it hits the meringue, not the bowl. Keep whisking until the meringue is at room temperature. Whisk in a spoonful of butter at a time, slowly but steadily, until you have a smooth and shiny meringue icing. It'll probably be a little thin, and at this stage it might look greasy and split. If this happens, put it in the fridge to firm for 15-20 minutes, then whisk again and it will come back together to a smooth, thick buttercream.

  • STEP 7

    Use the buttercream to fill and cover the cake. Press the coconut chips onto the icing and decorate with truffles if using.

Not impressive enough? Check out our other festive bakes

Chocolate Cake Recipe with Burnt Butterscotch Frosting



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