Real Recipes From Real Home Cooks ®

coconut snow cake

(2 ratings)
Recipe by
Susan Richards
Scott City, KS

This is one of the easiest, yet moistest cakes I've ever eaten!! I've made it many times in years past, but had misplaced the recipe in a move. I recently found it and was looking for a reason to make it. Last weekend I baked it for a birthday dinner gathering and it was just as delicious as I remembered it! EVERYONE loved it! It is a pretty cake to serve anytime during the winter, but I've also colored my shredded coconut and it makes a beautiful Easter cake! You've got to try it....It's SO yummy!!!

(2 ratings)
yield 12 servings
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For coconut snow cake

  • CAKE:
  • 1 box
    butter recipe cake mix + butter, water and eggs to make cake as directed on box
  • 1 can
    coconut pecan frosting
  • 1 c
    whipping cream
  • 3 Tbsp
    powdered sugar
  • 1/2 tsp
    vanilla extract (butter extract works well too)
  • 1 pkg
    coconut, shredded (approximately 3-4 ounces)

How To Make coconut snow cake

  • 1
    Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured bundt pan at 350 degrees for 35-40 minutes. Cool the cake in the pan 10-15 minutes. Remove cake from pan and allow to cool completely.
  • 2
    While cake is cooling, in a chilled small mixing bowl and with chilled beaters, beat whipping cream until it begins to thicken. Add powdered sugar and vanilla; beat until soft peaks form.
  • 3
    When cake is completely cooled, ice the cake with the sweetened whipped cream and top it with the shredded coconut. Store remaining cake in the refrigerator....if there's any left!