Combine all ingredients in a large bowl stir until well combined.
Pour batter into cake tins and bake for 40 minutes.
Cool in tin for 5 minutes before taking out to put on a cooling rack.
Place cakes in freezer and once cold, cut both cakes in half. Place cakes back in freezer to chill for 10 minutes.
In the meantime, combine all icing ingredients and whisk together until a thick mixture forms.
Place a 2cm icing layer between each cake layer and stack cakes evenly on top of each other. Create a prime layer of icing on the outskirts of the cake. Place back in the freezer to chill for a further 15 minutes.
Place ½ of the remaining icing onto a plate and roll the cones in the icing.
Put all the white pearls on to a plate and roll the iced cones through the pearls to create a snow tower. Do the same with the shredded coconut. Place snow towers standing base side up to dry.
With the remaining icing, coat the outskirts of the cake in a thick layer of icing. To ensure that the icing remains neat, spin a turn table slowly and with a palette knife smooth out icing.
Place snow cones on top of cake. Decorate with Raffaello.
Best kept in a refrigerator in an airtight container.