Chocolate Coconut Snowcakes  
 The Chocolate Goddess was inspired by these adorable and seasonal snowflake ramekins she found at Crate and Barrel®.  They came in two sizes, 1 cup and 1.5 cup capacity, but of course when baking you never fill them all the way.  I bought four sets and was immediately inspired to make something chocolatey, easy bake, and fun to decorate.   
 When you are not using them to make cakes, soufflés or chicken pot pies - you can use the ramekins to serve candy, Chex Mix® and nuts for your holiday parties all through the winter! 
  Chocolate Coconut Cake  
 1 box Duncan Hines® Chocolate Fudge Cake Mix  1 box Jello® Instant Chocolate Fudge Pudding Mix   4 Large Eggs lightly whisked   1 cup Sour Cream   ½ cup Vegetable Oil   ½ cup Coconut Milk (shake can well)   2 teaspoons Coconut Extract  
  Coconut Buttercream Frosting  
 1 pound Butter   2 boxes Confectioner’s Sugar   ½ cup Coconut milk (do not shake this time;   use thicker part that has risen to the top)   2 teaspoons Coconut Extract  
   For Decorating   
 Moist Sweetened Flaked Coconut, Candy Snowflakes, Silver Dragees, edible Magical Rainbow Glitter Dust, Gum Paste Snowflakes. 
  Baking Instructions  
 - Preheat oven to 350 degrees.  Butter and lightly flower the ramekins. 
  - Combine cake mix, pudding mix, eggs, oil, sour cream, coconut milk (shake can well and reserve remainder for frosting) and coconut extract.  
 - Pour halfway into ramekins and bake small ramekins for 22 – 26 minutes until toothpick inserted comes out clean.  Bake large ramekins 28 – 32 minutes. 
 - When fully cool you can either remove cakes from ramekins or decorate in them while in mold to slice pieces. Or go ahead and serve individual molds! 
   Coconut Buttercream Frosting   
 Let butter sit at room temperature for 30 minutes.  Cream butter, add Confectioner’s Sugar, coconut extract and approximately ½ cup of coconut milk, skimming and using the thickest part (do not shake the coconut milk this time). 
 Decorate in variations you prefer. 
  They are creamy and dreamy.  They melt in your mouth just like snowflakes, but more delicious because they are snowcakes!  
  Merry Christmas to all and to all a Good Night!  
  -Barbara Esatto, The Chocolate Goddess

Chocolate Coconut Snowcakes

The Chocolate Goddess was inspired by these adorable and seasonal snowflake ramekins she found at Crate and Barrel®.  They came in two sizes, 1 cup and 1.5 cup capacity, but of course when baking you never fill them all the way.  I bought four sets and was immediately inspired to make something chocolatey, easy bake, and fun to decorate.  

When you are not using them to make cakes, soufflés or chicken pot pies - you can use the ramekins to serve candy, Chex Mix® and nuts for your holiday parties all through the winter!

Chocolate Coconut Cake

1 box Duncan Hines® Chocolate Fudge Cake Mix
1 box Jello® Instant Chocolate Fudge Pudding Mix
4 Large Eggs lightly whisked
1 cup Sour Cream
½ cup Vegetable Oil
½ cup Coconut Milk (shake can well)
2 teaspoons Coconut Extract

Coconut Buttercream Frosting

1 pound Butter 
2 boxes Confectioner’s Sugar
½ cup Coconut milk (do not shake this time;   use thicker part that has risen to the top)
2 teaspoons Coconut Extract

For Decorating

Moist Sweetened Flaked Coconut, Candy Snowflakes, Silver Dragees, edible Magical Rainbow Glitter Dust, Gum Paste Snowflakes.

Baking Instructions

- Preheat oven to 350 degrees.  Butter and lightly flower the ramekins.

- Combine cake mix, pudding mix, eggs, oil, sour cream, coconut milk (shake can well and reserve remainder for frosting) and coconut extract.

- Pour halfway into ramekins and bake small ramekins for 22 – 26 minutes until toothpick inserted comes out clean.  Bake large ramekins 28 – 32 minutes.

- When fully cool you can either remove cakes from ramekins or decorate in them while in mold to slice pieces. Or go ahead and serve individual molds!

Coconut Buttercream Frosting

Let butter sit at room temperature for 30 minutes.  Cream butter, add Confectioner’s Sugar, coconut extract and approximately ½ cup of coconut milk, skimming and using the thickest part (do not shake the coconut milk this time).

Decorate in variations you prefer.

They are creamy and dreamy.  They melt in your mouth just like snowflakes, but more delicious because they are snowcakes!

Merry Christmas to all and to all a Good Night!

-Barbara Esatto, The Chocolate Goddess