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coconut snow cake

(2)
SEL2SER avatar
Recipe by
Susan Richards
@SEL2SER
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)
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
  • ICIING:
  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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