Holiday Snowflake Cake

Name: Holiday Snowflake Cake
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 large eggs plus 4 large egg yolks, room temperature; 1-1/2 cups sugar; 1 cup 2% milk; 1/2 cup butter, cubed; 2-1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 cup chopped nuts, optional; FROSTING:; 1-3/4 cups sugar; 1/2 cup water; 4 large egg whites; 1/2 teaspoon cream of tartar; 1 teaspoon vanilla extract; 2 cups sweetened shredded coconut

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 40 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Lynne Peterson, Salt Lake City, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 13, 2023

The coconut sprinkled on this old-fashioned, fluffy white cake gives the impression of snow, without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. It’s best to frost the cake just before serving as the frosting may soften over time. —Lynne Peterson, Salt Lake City, Utah

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We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Watch How to Make Holiday Snowflake Cake

TEST KITCHEN APPROVED

Holiday Snowflake Cake

7 Reviews Add your review

Yield:12 servings

Prep:40 min

Cook:15 min

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Ingredients

2 large eggs plus 4 large egg yolks, room temperature
1-1/2 cups sugar
1 cup 2% milk
1/2 cup butter, cubed
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup chopped nuts, optional
frosting:

1-3/4 cups sugar
1/2 cup water
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut

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Directions

1
In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired.

2
Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
3
For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage).
4
Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency.
5
Place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut.