I like to call Imbolc “the cozy holiday.” It’s time to curl up with a good book, let the dog sleep in your lap and make sure to keep baked goods on the counter at all times. This year, I decided to fulfill that last obligation by baking up the ultimate winter treat—snow cakes!
Symbolism of Snow Cakes
Delicate, flaky, shredded coconut represents a fresh blanket of Imbolc snow, and the quiet reflection of deep winter.
In witchcraft, coconuts symbolize love and purity. The hidden “treasure” of a coconut is the meat and milk, but to get to it, you must break through the tough shell.
This act of struggle to get at the “fruit” of correlates with working through the hardship of winter to get to the rebirth and joy of spring.
Because coconut is grown in tropical climates, they harness the power of strong sunlight. This association reminds us of the return of longer days to the Northern Hemisphere, and that the winter months will soon near their end to make way for the light.
These tasty little cakes fill the belly and warm the heart.
Using Your Cakes in Ritual
Snow cakes add a touch of enchantment to any Imbolc ritual. Serve them for cakes & ale along with some ginger beer or orange slices.
Here are some other cute ideas:
-Serve them to your coven to honor the Snow Moon (full moon in February).
-Leave one in your winter garden as an offering to bless new growth in the spring.
-Make this lovely treat for a baby blessing for winter babies to symbolize the purity and innocence of childhood.
-Use them as offering cakes in a winter love spell (coconut is a love food).
-Bake them with pagan children as after school project. Explain the meaning of the winter Sabbats on the Wheel of the Year and encourage them to come up with their own associations.
Okay, let’s get started!
You Will Need:
-1 cup coconut sugar
-1 stick softened butter
-2 teaspoons vanilla extract
-1 1/2 cups all purpose flour
-2 teaspoons baking powder
-1/2 cup coconut milk
For the frosting:
-2 cups powdered sugar
-2 teaspoons creme de tartar
-1.5 teaspoons vanilla extract
-3-4 tablespoons coconut milk
-2 cups coconut flakes (I used unsweetened)
Directions for Snow Cakes
1. Preheat the oven to 350 degrees.
2. Grease a 9×9 baking pan.
3. Cream together butter and sugar. Add in eggs, one at a time. Then, add vanilla.
4. Blend together flour and baking powder, then add to the sugar/butter/egg mixture. Stir thoroughly. Finally, add milk. Continue stirring until the mixture is smooth and lump-free.
5. Pour batter into greased baking pan. Bake 20-30 minutes, until you can insert a fork and it comes out clean.
6. While cake is baking, mix together powdered sugar, creme de tartar, vanilla extract and coconut milk. Mixture should be easily spreadable, but not runny. Adjust ratios as necessary.
7. When cake is done, allow it to cool for 10-15 minutes. You may need to stir up the icing a little, as it tends to form a “crust” if allowed to cool too long. Spread on icing, then sprinkle coconut flakes evenly until well covered. Serve and enjoy!
A few tips:
-You can sub white sugar for coconut sugar at a 1 to 1 ratio. However, the coconut sugar gives the cakes that orange hue, which makes a nice contrast to the coconut “snowflakes.”
-This cake is best served fresh, but can be frozen for up to a week.
-Don’t be afraid to experiment with the ratio of powdered sugar to coconut milk in the icing. The consistency varies a lot based on the temperature of the coconut milk.
-Don’t skip the creme de tartar. It is crucial to balancing the flavor, which is quite sweet without it. If you find the icing is too sweet, add more.
Snow cakes pair well with:
-tart white wines (like pinot grigio).
-spicy ginger ale (homemade is best!)
-tart cranberry sauce