(Financial News) With a coconut sponge as light as snow, and a deliciously fluffy Swiss meringue buttercream, this Snowball cake will soon become a favourite around the Christmas dinner table.

Ingredients

For the cake 175 g 

unsalted butter, chopped and at room temperature, plus extra to grease350 g 

plain flour 225 g 

granulated sugar 2 tsp. 

baking powder 6 

medium egg whites 300 ml 

full-fat coconut milk 60 g 

desiccated coconut 1 tsp. 

vanilla extractFor the filling 150 g 

lemon curdFor the frosting and finish 125 g 

granulated sugar 3 

medium egg whites 150 g 

unsalted butter, at room temperature, cut into 2.5cm (1in) pieces1 tsp. 

vanilla extract 60 ml 

full-fat coconut milk 50 g 

desiccated coconut 

Ferrero Raffaello, optional

Directions

  1. Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line 2 x 20.5cm (8in) round cake tins with baking parchment.
  2. For the cake, put flour into bowl of a freestanding mixer (or use a large bowl and handheld electric whisk). Add sugar, baking powder and 1/4tsp fine salt and briefly mix on low to combine. Add butter pieces and mix on low speed for 30sec, or until mixture resembles large breadcrumbs.
  3. In a separate bowl, whisk egg whites, coconut milk, desiccated coconut and vanilla until combined.
  4. Add half coconut milk mixture to the dry ingredients and beat on medium-high for 20sec until combined. Scrape down the sides of bowl with a spatula. Add remaining coconut mixture and beat on medium-high for 1min, until mixture is light and fluffy.
  5. Divide evenly between tins and bake for 35min or until a skewer inserted into the centre comes out clean. Leave to cool completely in tins on a wire rack.
  6. To make the frosting, in a large heatproof bowl set over a pan of barely simmering water, beat egg whites and sugar with a handheld electric whisk until mixture is warm to the touch and sugar has dissolved, about 5min.
  7. Quickly empty into the bowl or a freestanding mixer or continue with the bowl off the heat and a handheld electric mixer. Beat on high for 10min or until meringue is thick and outside of bowl is completely cool. Gradually add butter, one piece at a time, beating well after each addition (the frosting might look curdled but keep beating and it will come together). Once all the butter has been added, beat on medium-high for 4min. Add vanilla and coconut milk and beat again for a few min until thick and smooth.
  8. Slice cakes in half horizontally and sandwich back together with lemon curd. Spread frosting smoothly over top and sides of cake, then press desiccated coconut on to sides of cake. Decorate with Rafaello, if using, and serve in slices.