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Snowman Coconut Cake

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  • Prep 30 min
  • Total 2 hr 20 min
  • Servings 16
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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!
Updated Apr 5, 2016
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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 Facts are not available for this recipe
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