The cake is delicious with a cup of tea (Image: The Groovy Food Company)
They are perfect to make for a festive activity with the family or for impressing any guests.
can get into a festive mood with the snowflake and can be decorated with easy-to-make frosting.
There are seven steps bakers need to follow and the doesn’t require many ingredients.
Thankfully the food dish only takes 35 to 40 minutes to bake, perfect for enjoying with a cup of tea.
The comes from and you need to do is get your apron ready.
:
Kids can help make the Christmas bake (Image: Getty)
How to make Christmas snowflake cake:
Ingredients:
- 175g unsalted butter, softened, plus extra
- 275g plain flour
- 50g cornflour
- 50g desiccated coconut
- One tbsp baking powder
- 200ml light coconut milk, (whisk it first)
- 200ml egg whites, (about 5 large, or use a carton)
- 100ml milk
- One tbsp coconut extract
- One tbsp The Groovy Food Company Organic Virgin Coconut Oil
- 400g white caster sugar
- 125g coconut chips or flakes
- A few Raffaello or white chocolate, (optional)
Frosting:
- Four egg whites
- 275g white caster sugar
- 350g unsalted butter, softened
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The bake is simple to make (Image: Getty)
Method:
Heat the oven to 160C/140C fan/gas 3. Butter three times 18cm cake tins and line with baking paper.
Mix the flour, desiccated coconut and baking powder in a bowl with 1/8 tsp salt. Whisk the coconut milk, egg whites, milk, coconut oil and coconut extract in another bowl.
Beat the butter and sugar until pale and fluffy. Add the dry and wet ingredients and whisk until smooth.
Divide the mixture between the tins, level, then bake for 35 to 40 minutes. Cool in the tins for five minutes, then turn onto wire racks to cool completely.
Put the egg whites in a stand mixer with the whisk attachment, or a big, clean bowl and use an electric whisk. Mix 200g sugar and four tbsp water in a small pan and heat gently until the sugar dissolves and makes syrup.
Whisk the egg whites until firm, add the remaining 75g caster sugar and whisk to stiff peaks. Boil the syrup until it reaches 120C on a sugar thermometer.
While whisking the meringue at the highest speed, slowly pour in the syrup so it hits the meringue, not the bowl. Keep whisking until the meringue is at room temperature. Whisk in a spoonful of butter at a time, slowly but steadily, until you have a smooth and shiny meringue icing.
It’ll probably be a little thin, and at this stage, it might look greasy and split. If this happens, put it in the fridge to firm for 15 to 20 minutes, then whisk again and it will come back together to a smooth, thick buttercream.
Use the buttercream to fill and cover the cake. Press the coconut chips onto the icing and decorate with truffles if using.