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Coconut Snow Cake

​This “snow” cake is the perfect alternative winters cake packed full of the tropical flavours of Mauritius with coconut and vanilla. Covered with fresh coconut and cream this cake is a real showstopper. 


4 Medium free range and organic eggs, separated 2tsp Vanilla bean paste 275g Billington’s Unrefined Golden Caster Sugar 100g Freshly grated or desiccated coconut 180g Ground almonds 200g Unsalted, butter 50ml Double cream 50ml Coconut cream 50g Billington’s Unrefined Golden Icing Sugar Desiccated coconut for decorating.


Pre heat oven to gas mark 4/180°C. In a large mixing bowl whisk the egg yolks, vanilla bean paste, butter and golden caster sugar until pale in colour and light and airy. 

In another mixing bowl whisk the egg whites until they are completely stiff.

Lightly fold in the egg yolk mixture to the egg whites and right at the end fold in the coconut and almonds.

Pour this mixture into an 8 inch round cake tin which has been pre lined and place in the oven for 1 hour until firm and springy to the touch. 

For the icing, mix together the double cream, coconut cream, golden icing sugar until you get a dropping consistency.

Remove the cake from the oven and allow to completely cool before covering the cake in the cream.

Decorate with coconut. 



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The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

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