For the Cake Amount
Dessicated coconut2 cups
Caster sugar2 cups
Milk2 cups
Self raising flour2 cups
Egg yolk1
Vanilla extract1 Tbsp
Lemon Zest1
Orange Zest1
Garnish Amount
Icing sugar5 cups
Lemon juice2 Tbsp
Ice cream cones3-5
White edible pearls
Shredded coconut

Winter Wonderland Cake ~ step by step

  1. Preheat the oven to 180°C.
  2. Line 2 x 20cm round tins with baking paper.
  3. Combine all ingredients in a large bowl stir until well combined.
  4. Pour batter into cake tins and bake for 40 minutes.
  5. Cool in tin for 5 minutes before taking out to put on a cooling rack.
  6. Place cakes in freezer and once cold, cut both cakes in half. Place cakes back in freezer to chill for 10 minutes.
  7. In the meantime, combine all icing ingredients and whisk together until a thick mixture forms.
  8. 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.
  9. Place ½ of the remaining icing onto a plate and roll the cones in the icing.
  10. 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.
  11. 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.
  12. Place snow cones on top of cake. Decorate with Raffaello.

    Best kept in a refrigerator in an airtight container.