- Almond Flour
- Cook Time
- 250 Minutes
|Total Fat||102 g|
|Total Carbohydrates||67.5 g|
|Dietary Fiber||6.8 g|
__Frosting and Filling: __
Preheat the oven to 350 degrees fahrenheit.
In a bowl add Blue Diamond Almond Flour, eggs, butter, powdered sugar, vanilla extract and baking powder mix until well combined.
In three 6” inch greased round cake pans distribute the batter evenly. Bake for 25-27 minutes.
Add melted green candy melts to a piping bag and carefully pipe a tree over a gluten free pretzel stick that has been set on a cold plate. Then drizzle some holiday sprinkles on top and let dry. Repeat the process 5 times then set the tree decorations to the side to harden.
In a bowl cream butter to make the frosting for the cake. Add powdered sugar, milk and vanilla extract and mix until fluffy.
Cool cake completely then frost and stack the cake adding crushed peppermint between each layer. Once the cake is completely frosted add coconut flakes on the top and up the sides.
Lastly, take the candy tree decoration you already made and add them to the top of your coconut snow cake.
Enjoy this slice of holiday magic!