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🍰 Christmas Snowman Cake

711 kcal · 30 min · 4 servings

Ingredients

• 125 g Butter
• 125 g Sugar
• 1 Knife tip Salt
• 0.5 Unpeeled Lemon (Zest)
• 2 Eggs
• 250 g Flour
• 0.5 Packet Baking Powder
• 80 g Coconut Flakes
• 100 ml Milk
• 250 ml Coconut Milk
• 0.5 Packet Cream Pudding Powder
• 20 g Sugar
• 30 ml Coconut Liqueur (e.g. Batida de Coco or Malibu)
• 200 g Butter
• 70 g Powdered Sugar
• 60 ml Coconut Liqueur
• 20 ml Invert Sugar
• 50 g Apricot Jam (smooth)
• 100 g Coconut Flakes
• 100 g Powdered Sugar
• 0.5 Egg White
• 1 tsp Lemon Juice
• Red Food Coloring
• Caramel Color (substitute Cocoa Powder)
• Colorful Smarties
• Green Sugar Pearls
• Butter (for the pan)
• Breadcrumbs (for the pan)

Instructions

1. 1. Beat the butter with the sugar, a pinch of salt, and the lemon zest until creamy.
2. 2. Stir the eggs into the butter mixture one by one.
3. 3. Mix the flour with the baking powder and the coconut flakes.
4. 4. Alternately stir in the flour mixture and the milk into the butter mixture.
5. 5. Pour the batter into a greased and breadcrumb-dusted mold.
6. 6. Smooth the surface of the batter.
7. 7. Bake the cake in a preheated oven at 180 degrees Celsius for about 40 minutes.
8. 8. Check for doneness using a wooden skewer.
9. 9. Let the cake cool in the mold for 10 minutes.
10. 10. Turn the cake out onto a wire rack and let it cool completely.
11. 11. Whisk 4 tablespoons of coconut milk with the pudding powder until smooth.
12. 12. Boil the remaining milk with the sugar.
13. 13. Stir the prepared pudding mixture into the hot milk.
14. 14. Bring the pudding mixture to a brief boil while stirring.
15. 15. Remove the pan from the heat and stir in the liqueur.
16. 16. Lightly dust the surface with powdered sugar and let the mixture cool.
17. 17. Pass the cooled pudding mixture through a sieve.
18. 18. Whip the butter with the powdered sugar until fluffy.
19. 19. Gradually stir in the cooled coconut pudding into the butter.
20. 20. Place the bottom half of the snowman on a cake plate.
21. 21. Moisten the bottom half evenly with the liqueur-sugar mixture.
22. 22. Spread the prepared cream onto the bottom half.
23. 23. Place the top half of the snowman on top and press down slightly.
24. 24. Put the cake in the refrigerator for 2 to 3 hours.
25. 25. Warm the jam slightly in a small saucepan.
26. 26. Brush the snowman all around with the warm jam.
27. 27. Coat the snowman generously with coconut flakes.
28. 28. Mix the powdered sugar, egg white, and lemon juice in a bowl.
29. 29. Stir the icing until smooth and glossy.
30. 30. Divide the icing into two equal halves.
31. 31. Color one half red and the other brown.
32. 32. Fill each color into a parchment paper piping bag.
33. 33. Draw the hat, mouth, and hands on the snowman with the brown icing.
34. 34. Draw the scarf on the snowman with the red icing.
35. 35. Add dots of brown icing for buttons, nose, and eyes.
36. 36. Stick the Smarties or green sugar pearls onto the dots.
37. 37. Let the icing set completely.

Nutrition per serving

• kcal: 711
• Protein: 9 g · Fett/Fat: 43 g · Carbs: 76 g