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Holiday Snowflake Cake

 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


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup chopped nuts, optional
  • 1-3/4 cups sugar
  • 1/2 cup water
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups flaked coconut


  • 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.
Nutritional 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.