White Chocolate Coconut Snow Globe Cake

We're dreaming of a White (Chocolate) Christmas!

Serves undefined

Dish by Chris Cahill

Ingredients

For the Sponge:

170gSalted Butter

344gAll Purpose Flour

2 TspBaking Powder

1/2 TspBaking Soda

300gSugar

2Large Eggs

2Egg Whites

120gSour Cream

1 TbspVanilla Extract

240gWhole Milk

For the Buttercream and Filling:

500gSalted Butter

1000gIcing Sugar

300gWhite Chocolate

60gDessicated Coconut

Celebrate the magic of the season with this White Chocolate & Coconut Christmas Cake. This festive treat combines rich, velvety white chocolate with the warm, comforting flavour of coconut in every bite. The soft, moist cake is layered with a luscious white chocolate and coconut buttercream that melts in your mouth. Whether you're gathering with loved ones or sharing the joy of the season, this cake makes every celebration a little sweeter and a lot more festive.

Method

For the Cake:

Preheat oven to 160°C. Butter and flour three 6-inch round cake tins and line them with baking paper.

In a medium bowl, whisk together flour, baking powder, and baking soda.

Place butter, sugar, and salt in a bowl and cream together on medium-low speed until light and fluffy, about 5 minutes, scraping down bowl as needed.

Mix in the eggs and egg whites, one at a time, until just combined, scraping bowl once or twice. Beat in sour cream and vanilla.

Add the dry ingredients and slowly mix until just combined. With the mixer running, slowly add milk and mix until combined and smooth.

Divide the batter equally into your 3 can tins and bake for around 40 minutes. Let cool for 10 minutes in the tins, then run a knife around the edges and turn out onto a rack. Peel off parchment and cool completely.

To make the buttercream, cream the butter until white and silky and then add in your icing sugar. Mix on low speed until all is combined. Whip the mixture on high while you prepare the white chocolate.

Melt the white chocolate in a bowl. While mixing the buttercream on low speed, slowly pour the white chocolate into your buttercream until combined.

Mix 1 ½ cups of white chocolate buttercream with around a ¼ of your shredded coconut. Place one layer on a cake stand and either pipe or use an offset spatula to spread with half the buttercream mixture. Top with second layer and spread with remaining coconut white chocolate buttercream. Place third cake on top.

Frost top and sides of cake with remaining white chocolate buttercream. Decorate with remaining shredded coconut.