When the holidays roll around, all we wish for is to, “Let it snow, let it snow, let it snow!” And who can blame us? Having that fluffy, white stuff lying on the ground creates a sight beautiful enough for a postcard, a Winter Wonderland. Whether you’ve been blessed with a blanket of beauty or you’re still dreaming of it, you can always count on Snowflake Cake to bring the fun, festive, frigid feelings! The moist vanilla cake is glistening with creamy, rich frosting and flurried with sweet, shredded coconut. It will definitely make your spirits (and tastebuds) bright. You’ll be dashing through the snow (figuratively or literally) to get a slice of Snowflake Cake!
Ingredients
For the cake:
- 2 large eggs, room temperature
- 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 nuts, optional, chopped
For the 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
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease three 9-inch round baking pans.
Step 3 –In a large bowl, beat 2 of the eggs, 4 of the egg yolks, and 1 1/2 cups of the sugar until light and fluffy, about 5 minutes.
Step 4 –In a small saucepan, heat the milk and the butter until the butter melts.
Step 5 –In another bowl, combine the flour and the baking powder.
Step 6 –Add the egg mixture and the butter mixture alternatively to the flour mixture and beat well until mixed.
Step 7 –Add 1 teaspoon of the vanilla extract to the batter.
Step 8 –Fold the nuts into the batter.
Step 9 –Divide the batter between the three prepared baking pans.
Step 10 –Bake until a toothpick inserted in the center comes out clean, about 15-18 minutes.
Step 11 –Allow the cakes to cool in the pans for 10 minutes prior to transferring them to wire racks to cool completely.
Step 12 –While the cake cools, in a saucepan combine the remaining sugar and the water.
Step 13 –Bring the water mixture to a boil.
Step 14 –Lower the heat to medium-high heat and cook until a candy thermometer inserted in the sugar mixture reads 244 degrees F.
Step 15 –While the sugar mixture cooks, in a bowl, use an electric mixer to beat the egg whites and the cream of tartar on high-speed until foamy.
Step 16 –Slowly pour the hot sugar syrup over the egg whites while beating continuously. Going slowly and beating thoroughly will prevent the eggs from scrambling.
Step 17 –Continue beating the frosting on high-speed until stiff, glossy peaks form, about 7 minutes.
Step 18 –Add the remaining vanilla and beat until the frosting cools slightly and reaches your desired consistency.
Step 19 –Place one cake on a serving plate, spread with 3/4 cup of the frosting, and sprinkle with 1/4 cup of the coconut. Repeat on the remaining cakes, stacking them on top of each other.
Step 20 –Frost the top and sides of the cake and sprinkle with the remaining coconut.
Step 21 –Slice and serve.
