Lemon Coconut Snowball Cake
And how to luxury hop throughout the day.
Hi Bakers!
Let me tell you about luxury hopping. I’m not talking about designer brands or expensive vacations, but the brief, little indulgences (good coffee, great tunes, and a little sweet treat) that energize me throughout the day.
Allow me to illustrate this for you…
I start the day one of two different ways: heavy weights and blasting tunes in my headphones or cozying up in front of the fireplace. Both give me the peace and energy to start the day. How amazing is a gas fireplace on a cold morning? Instant warmth. Little luxury number one.
Next, that first sip of coffee. Ahh, so good! It whispers to me, ‘you got this,’ before launching into the day. Nothing fancy here - just our regular drip to kick off the morning rush.
Getting dressed. Yes, this counts! A kitschy cardigan or linen dress can be a total mood booster. I work from home and could get away with sweats everyday, but picking out an outfit and/or styling my hair helps me feel ready for anything the day brings. Because preschool starts nearly an hour after the big kids, it’s the perfect time to get myself sorted.
After school drop-off, I try to prepare myself actual breakfast. Little luxury #4. This is usually sourdough and soft boiled eggs or a yogurt bowl with sautéed apple or crushed up frosted mini wheats. Pair this with some music and any turbulence from the morning is reset.
Fed and refreshed, I get to work. Whether that’s writing or testing recipes, I truly love what I do and look forward to it every day. If there’s time, I’ll go poke around in the garden while things are baking in the oven.
Time to jump to the next lily-pad - my afternoon caffeinated beverage. This is when I brew the good coffee in my moka pot for a salted honey latte or whisk up some matcha. So satisfying!
Okay this is actually my favorite luxury of the day - a little sweet treat. A sample bite of whatever I baked earlier that, a piece of counter cake while the kids shuffle through the back door, or a slice of our weekly loaf as I pack for sports and dance practice.
With all the kids’ activities, carpools, and dinner prep, afterschool is BUSY! If I’m particularly dragging, then I’ll crack a fizzy water or make a cocktail of coconut water, orange or pineapple juice, and a pinch of sea salt for the car.
Being able to whip up a homemade meal most nights is such a treat. I love cooking, but it’s the time restraints that sometimes make it overwhelming. But making dinner with cookware and ingredients that I love helps me get food on the table. A one-pot meal in my Le Creuset dutch oven brings me so much joy.
For the final push through the bedtime woes, we have tea time with the bigs, scented body wash, and my latest book waiting for me. Our bedtime tea ritual is fairly new, but it has become such a lovely way to unwind with my older children. We all look forward to opening the tea collection (literally just a plastic tub in the pantry) and picking our nightly flavor.
I keep things mostly scent-free around here, but I recently got a Salt & Stone bodywash and it makes showering feel like a spa day!
And finally, bedtime. Crisp, fresh sheets always make a world of difference. Ending the day with a book instead of a screen helps too.
As a busy mom of 3, it’s the little things that help propel me through the different stages of each day. Nothing too fancy, but knowing there will be a mini break or sweet treat between each hurdle might be all the motivation we need. Especially if there is cake in the house.
We might have zero snow days to date, but this snowy Bundt is such a delight. The cake is so buttery and moist! I’m not even the biggest coconut fan, but I adore the flavor and texture of this cake.
For an added burst of flavor, I gave it a drizzle of punchy lemon syrup. Lemon and coconut go so well together!
I had visions of snowballs making this cake, and the Bundt shape worked out perfectly. It was a little stickier than other pound cakes, so I would stay clear of pans with intricate designs. To finish, I brushed on a thin glaze and covered the whole cake in shredded coconut.
Enjoy with your afternoon coffee or whenever you need a little treat throughout the day.
Lemon Coconut Snowball Cake
The Ingredients:
2 cups (250g) all-purpose flour
1 ¾ tsp baking powder
½ tsp salt
1 cup (227g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 eggs
2 egg yolks
1 tsp vanilla extract
¾ cup (180ml) canned coconut milk, shaken
⅔ cup (66g) shredded coconut
⅓ cup (80ml) fresh lemon juice
⅓ cup (66g) granulated white sugar
1 cup (130g) confectioners’ sugar
2 to 3 tbsp milk or water
Shredded coconut, for topping
The Method:
Preheat the oven to 350°F. Liberally grease and flour the inside of a Bundt pan, at least 10 cup capacity.
In a small bowl, stir together the flour, baking powder and salt. Set aside.
In a the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter and sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs and egg yolks, one at a time, mixing until combined. Add the vanilla and mix to combine.
Add half of the flour mixture and mix to combine. Pour in the coconut milk and mix until absorbed. Add the remaining flour mixture and mix to combine.
Add the shredded coconut and fold into the batter until combined.
Scrape the batter into the prepared pan and bake for 38 to 43 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and immediately set a new timer for 20 minutes.
After 20 minutes, flip the cake out of the pan. You may need to run a thin knife around the edges to unstick any caramelization. Set the cake on a rimmed plate.
Next, mix the lemon juice and sugar together until combined. Poke holes in the cake and drizzle on the lemon syrup. If you’d like, spoon any extra lemon syrup that may have pooled on the plate back over the top. Allow the cake to cool.
Lastly, combine the confectioners’ sugar and milk to make a thin glaze. Pour the glaze over the top of the cake and use a pastry brush to spread it all over the top and sides. Generously sprinkle shredded coconut over the top of the cake, working it around the sides so that the coconut sticks to the glaze.
Serving and Storage:
Keep the cake covered loosely at room temperature. It is best enjoyed within 4 days.
