Snowman Coconut Cake


Recipe


Time

Active Time: 20
Total Time: 55

Recipe Yield

8 Servings

Bon Cook Products Used

Flexipan® Imagine Mold, Perforated Baking Sheet, Eco-chop, Cake Server Knife, mini offset spatula.
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DetailsAdditional Info

Ingredients

1 c. cake flour*
1 tsp. baking powder
1/4 tsp. salt
6 Tbsp. unsalted butter, at room temperature
1/2 c. granulated sugar
2 eggs
1 tsp. coconut extract
1 tsp. vanilla extract
1/2 c. canned coconut milk
1 1/2 c. shredded unsweetened coconut
Buttercream Frosting:
2 c. powdered sugar
4 Tbsp. butter softened
1 tsp. vanilla
1 Tbsp. milk
 
 

Bon Cook Products Used

Flexipan® Imagine Mold, Perforated Baking Sheet, Eco-chop, Cake Server Knife, Mini Offset Spatula.

Directions

1. Preheat oven to 350 degrees. Place the Flexipan® Imagine Mold on a Perforated Baking Sheet and set aside. Combine cake flour, baking powder, salt and whisk. 2.In a separate bowl cream together butter and sugar until pale and fluffy. Mix in eggs then add the coconut and vanilla extracts. Then, add the a 1/3 of the flour mixture at a time, mixing until all is combined. Add coconut milk, mixing until fully incorporated. 3.Bake until toothpick inserted into center comes out clean about 18- 22 minutes. Cool cake in the mold. Pour coconut into an eco-chop. Pull the string 2-3 times chopping the coconut into slightly smaller shreds, set aside. Once cake is cool frost with frosting and immediately sprinkle coconut to fully cover. Decorate your snowman with chocolate chips, candies, and colored frosting to add some personality! 4.For the frosting:In the bowl cream butter until pale and fluffy. Add in powdered sugar, vanilla extract milk and mix until combined and fluffy.

Time:

Active Time: 20
Total Time: 55

Recipe Yield

8 Servings

Reviews

Snowman Coconut Cake

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