Holiday White Cake Recipe
Holiday White Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Garnished with red and green gumdrops, this moist cake makes a holiday statement! The white chocolate, almond and coconut flavors taste even better a day after baking.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 4 ounces white candy coating. melted
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • White frosting

Directions

In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add candy coating and extracts; beat well. Combine the flour and baking powder; add to creamed mixture alternately with buttermilk. Stir in coconut.
Pour into two greased 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost between layers; frost top and sides of cake. Yield: 12 servings.
Originally published as White Christmas Cake in Country Woman Christmas Annual 1999, p41

Nutritional Facts

1 slice: 557 calories, 23g fat (15g saturated fat), 113mg cholesterol, 293mg sodium, 84g carbohydrate (60g sugars, 1g fiber), 6g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 4 ounces white candy coating. melted
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • White frosting
  1. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add candy coating and extracts; beat well. Combine the flour and baking powder; add to creamed mixture alternately with buttermilk. Stir in coconut.
  2. Pour into two greased 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost between layers; frost top and sides of cake. Yield: 12 servings.
Originally published as White Christmas Cake in Country Woman Christmas Annual 1999, p41

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