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White velvet snowball cake

Name: White velvet snowball cake
Total time: 2 h
Ingredients: unsalted butter 175g, softened, plus extra; plain flour 275g; cornflour 50g; dessicated coconut 50g; baking powder 1 tbsp; light coconut milk 200ml, (whisk it first); egg whites 200ml, (about 5 large, or use a carton); milk 100ml; coconut extract 1 tbsp; white caster sugar 400g; coconut chips or flakes 125g; Raffaello or white chocolate a few, (optional); egg whites 4; white caster sugar 275g; unsalted butter 350g, softened

2 hours
serves 15
Easy

Make our impressive coconut snowball cake for a Christmas centrepiece. With a fluffy cream cheese frosting and coconut shavings, this easy bake is luscious, light and totally moreish.

By Jordan Kelly-Linden

December 13, 2016 at 9:05 am

Try our snowball cake then check out our classic Christmas cake, Italian Christmas cake and more Christmas baking ideas.

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…

Ingredients

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

FROSTING

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

Method

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.

FROSTING

Step 1

Put the egg whites in a stand mixer with the whisk attachment, or a big, clean bowl with an electric whisk. Mix 200g sugar and 4 tbsp of water in a small pan and heat gently until the sugar dissolves and makes a syrup.
Step 2

Whisk the whites until firm, add the remaining 75g caster sugar and whisk to stiff peaks.
Step 3

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 room temperature.
Step 4

Whisk in a spoonful of butter at a time, slowly but steadily, till you have a shiny, smooth 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’ll come back together to a smooth, thick buttercream.