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Holiday Snowflake Cake

The coconut sprinkled on this old-fashioned fluffy white cake gives the impression of snow inside the house without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. -Lynne Peterson, Salt Lake City, Utah

12 ServingsPrep: 40 min. Bake: 15 min. + chilling

Ingredients

2 eggs plus 4 egg yolks
1-1/2 cups sugar
1 cup 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 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups flaked coconut

Directions

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.
Pour into three greased 9-in. round baking pans. Bake at 350° for
15-18 minutes or until a toothpick inserted near the center comes
out clean. Cool in pans 10 minutes before removing to wire racks to

2 of 2

Holiday Snowflake Cake (continued)

Directions (continued)

cool completely.
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).
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.
Place one cake layer on a serving plate; spread with 1/2 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. Refrigerate until
serving. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 376 calories, 12 g fat (8 g saturated fat), 97 mg cholesterol, 195 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.