Snowman Coconut Cake

Snowman Coconut Cake

Let it snow, let it snow, let it snow--especially when it's fresh, sweet coconut falling on a moist cake covered with all sorts of candy!

Prep Time

30

Minutes

Total Time

2:20

Hrs:Mins

Makes

16

servings

1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2
candy canes, unwrapped
2
flat-bottom ice-cream cones
Vanilla-flavored candy coating (almond bark), melted
1
container Betty Crocker® Rich & Creamy vanilla frosting
1
bag (7 oz) coconut (about 2 2/3 cups)
5
large black gumdrops
1
large orange gumdrop
7
small black gumdrops
1
roll Betty Crocker® Fruit by the Foot® chewy fruit snack (any red flavor)
2
creme-filled chocolate sandwich cookies
Black shoestring licorice
2
pretzel rods
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for two 8- or 9-inch round pans.
  2. Cover 18x10-inch tray or cardboard with foil. To make ice skates, attach candy cane to each cone using melted candy coating; let stand until set. Arrange cake rounds with sides touching on tray. Frost with frosting. Sprinkle with coconut, pressing gently so it stays on frosting.
  3. Use large black gumdrops for eyes and buttons, large orange gumdrop for nose, small black gumdrops for mouth and fruit snack roll for scarf. Place cookie on each side of head for earmuffs; attach with shoestring licorice. Arrange pretzel rods for arms and cones for ice skates. Store loosely covered.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Have it your way! Use your favorite flavor of cake mix. You can also use a pretzel twist, cut in half, instead of pretzel rods for the arms and your favorite chocolate cookies for the earmuffs.
Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 0mg;
  • Sodium 260mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.