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Holiday Snowflake Cake

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
  • Total Time
    Prep: 40 min. Bake: 15 min. + cooling
  • Makes
    12 servings


  • 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
  • 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


  • 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 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.
  • 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 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.
Editor's Note
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.
Nutrition Facts
1 piece: 376 calories, 12g fat (8g saturated fat), 97mg cholesterol, 195mg sodium, 62g carbohydrate (45g sugars, 1g fiber), 5g protein.


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Average Rating:
  • Robin
    Jan 2, 2020

    This cake was disappointing. Made it yesterday. I cooked it for less than the recommended time but it was still dry and the frosting got gritty once it cooled. I don't recommend this cake at all.

  • dublinlab
    May 13, 2019

    Excellent. This cake was fun to make, the icing is so pretty. Had my granddaughter decorate with mini jelly beans, l had this for Easter Dinner desert. It sure made a lot of servings and kept well. Janet VFE

  • Jellybug
    Nov 3, 2018

    I made this for my grand daughters 23rd birthday. The cake is moist and delicious. Going to make this again for one of my Christmas desserts.

  • suefalk
    Dec 31, 2016

    Moist, and delicious! I traded out the nuts for 1/2 cup coconut.