Snowman Cake

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Snowman Cake
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Health Score:
3,8 / 10
5 h. 30 min.
ready in 17 h. 30 min.
Ready in


For the batter
125 grams butter
125 grams sugar
1 generous pinch salt
½ organic lemon (zested)
2 eggs
250 grams Pastry flour
½ packet Baking powder
80 grams Shredded coconut
100 milliliters milk
For the filling
250 milliliters Coconut milk
½ packet Pudding mix
20 grams sugar
3 centiliters Coconut liqueur (for example Malibu)
200 grams butter
70 grams powdered sugar
For soaking
6 centiliters Coconut liqueur
2 centiliters Sugar syrup
For brushing
50 grams Apricot jam (strained)
To sprinkle
100 grams Shredded coconut
For the icing
100 grams powdered sugar
½ egg white
1 tsp lemon juice
Red Food coloring
Caramel food coloring (or cocoa powder)
colorful Smartie
green Sugar pearls
1 Snowman shape (about 5 x 18 x 4 cm, 1.5 Liter capacity)
butter (to grease the pan)
breadcrumbs (to sprinkle in the pan)
How healthy are the main ingredients?
Coconut milksugarsugarsaltlemonegg

Preparation steps


For the batter: Stir butter, sugar, salt and lemon zest until fluffy, gradually stir in eggs. Mix flour, baking powder and shredded coconut. Rotate sifting in the flour mix with stirring the milk into the batter. Grease pan with butter and sprinkle with breadcrumbs. Fill pan with batter and spread until smooth. Bake in a preheated oven at 180°C (approximately 360°F) for about 40 minutes. Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean, the cake is done. Allow cake to cool in the pan for 10 minutes then flip onto a wire rack and leave to cool overnight. Cut in half horizontally to make two layers.


For the filling: Put 4 tablespoons coconut milk in a cup and mix with pudding mix. Boil the remaining milk with sugar, stir in the coconut pudding and let boil while stirring a few times. Remove from heat, stir in the liqueur, lightly sift with powdered sugar and let cool. Then strain through a sieve. Beat butter with powdered sugar until fluffy and stir in coconut pudding.


Mix coconut liqueur and sugar syrup. Place the bottom layer of the snowman on a cake base, uniformly soak with the liqueur and sugar syrup mixture, then spread the cream on top. Set the top layer of the snowman on top and press it down slightly. Refrigerate 2-3 hours. Slightly warm the jam in a small saucepan. Spread jam all over the snowman, then thickly sprinkle with shredded coconut.


For the icing: Place powdered sugar, egg whites and lemon juice in a bowl. Stir all ingredients until they form a smooth, silky, shiny mixture. Separate the icing into two equal halves. Dye one half red and the other half brown. Fill two piping bags, one with each color of icing. Draw a hat, mouth, and hands on the snowman with the brown icing, and draw a scarf with the red icing. Apply dabs of the brown icing for the buttons, nose and eyes and then stick Smarties or green sprinkles onto the dabs. Allow to set.