I hope this new festive cake gives you the ‘seal’ of approval, like what I did there?!
As 2020 hasn’t been one of the best years, I wanted to bring a bit of cheer and share this ultra-cute, and adorable festive cake with you all.
A whimsical all-white cake, with a coconut sponge, coconut buttercream, coated in a textured buttercream, topped with desiccated coconut, marshmallow seals and trees…who wouldn’t want to live in this snowy winter wonderland? I know I would- haha!
If you’re not swooning over the marshmallow seals, I’d be shocked. They are the cutest decorations I think I’ve ever made.
All you need to make them is:
- Large Vegan White Marshmallows
- Black Royal Icing
How to make the marshmallow seals:
They’re adorable and easy to make, and really bring this snowy and arctic scene to life! You could even add some baby seals or polar bears! The choice is endless.
This cake is:
- Full of coconutty goodness
- Light and moist
- Easy to make and an easy yet effective design
- Great to make with children
It’s the perfect cake for a showstopping centerpiece at any gathering/occasion.
I’m sure whoever you make this cake for, they will love it and be extremely impressed by your decorating skills…even though it’s very simple to make- haha!
Preparation: 20 minutes
Baking time: 30 minutes
Serves: Approximately 10-12
Ingredients for the cakes
-480ml of dairy-free milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-20g of desiccated coconut
-2 teaspoons of ground cinnamon
-420g of caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of vegetable oil / coconut oil (melted)
Ingredients for the buttercream
-300g of dairy-free butter
-1 teaspoon of coconut flavouring
-650g of icing sugar
-1 teaspoons of dairy-free milk
-Vegan white marshmallows
-Icecream waffles cones
1. Preheat your oven to 180 degrees c and line three 8” inch cake tins with grease-proof paper.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, desiccated coconut, ground cinnamon, sugar, baking powder and bicarbonate of soda. Mix well to combine.
4. Add the wet ingredients into the dry ingredients and mix.
5. Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
6. Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
7. Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
1. In a bowl/stand mixer, cream the dairy-free butter on high then add in the icing sugar and coconut flavouring. Add a teaspoon of dairy-free milk at a time until the buttercream is light and creamy. I use my stand mixer with a balloon whisk attachment.
2. Place a layer of cake down on a turntable or plate, stack and fill the cakes with the buttercream, then crumb coat the whole cake with buttercream. As the buttercream is quite soft, place the cake into the freezer for 15 minutes to harden the frosting so its easier to give a final frost.
3. Use the remaining buttercream to frost the outside of the cake. Decorate the cake by creating swirls of frosting with an offset spatula or the back of a spoon.
4. Add the remaining frosting to a piping bag fitted with a star tip nozzle and pipe around the icecream waffles, then roll the cones in desiccated coconut. This makes the trees. Decorate with vegan sprinkles.
5. Decorate the whole cake with sprinkled desiccated coconut and icing sugar to resemble snow.
Serve fresh and store in a sealed container in the fridge.
Best eaten within a few days!
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