Coconut Snow Cake

Susan Richards


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 votes
12 servings
30 Min
50 Min



1 box
butter recipe cake mix + butter, water and eggs to make cake as directed on box
1 can(s)
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)


1Prepare 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.
2While 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.
3When 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!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American