Ingredients
– 220g Copha (vegetable shortening) chopped for the White Christmas Bundt Cake
– 125g white chocolate chopped for the White Christmas Bundt Cake
– 4 cups (160g) puffed rice cereal for the White Christmas Bundt Cake
– 1 cup (80g) desiccated coconut for the White Christmas Bundt Cake
– 1 cup (110g) powdered milk for the White Christmas Bundt Cake
– 100g pink and white mini marshmallows for the White Christmas Bundt Cake
– ½ cup (70g) icing sugar mixture for the White Christmas Bundt Cake
– ½ cup (75g) cranberries coarsely chopped for the White Christmas Bundt Cake
– ½ cup (75g) pistachios coarsely chopped for the White Christmas Bundt Cake
– 15g freeze-dried strawberries chopped for the White Christmas Bundt Cake
– 30g Copha chopped for the Chocolate Topping
– 150g white cooking chocolate chopped for the Chocolate Topping
– Rafaello balls for decoration
– white chocolate stars for decoration
– extra freeze-dried strawberries for garnish
Instructions
1-Start by greasing and lining the base of a 22cm diameter Bundt tin to prevent sticking.
2-Melt the 220g Copha and 125g white chocolate together over simmering water, then let it cool a bit for easy mixing.
3-Mix in all the cake ingredients, including the puffed rice cereal, desiccated coconut, powdered milk, marshmallows, icing sugar, cranberries, pistachios, and freeze-dried strawberries, with the melted mixture until well combined.
4-Spoon the mixture into the prepared tin, press it down firmly, and smooth the top for an even shape, then refrigerate for 4 hours or until fully set.
5-For the topping, melt 30g Copha and 150g white cooking chocolate together and cool it to room temperature.
6-Pour the topping over the set cake on your serving dish and add freeze-dried strawberries as garnish while the topping is still wet.
7-Fill the center of the cake with Rafaello balls and decorate with white chocolate stars for a festive look.
8-Chill the cake until you’re ready to serve it.
9-Take it out of the refrigerator about 30 minutes before serving to reach the best texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎄 Press the mixture firmly into the Bundt tin to ensure the cake holds its shape when removed – use the back of a spoon to compact it well
❄️ Work quickly when pouring the chocolate topping as it sets fast – have your decorations ready before you start
🎂 This cake can be made up to 3 days ahead and stored in a sealed container in the refrigerator, making it perfect for holiday entertaining
- Prep Time: 30 minutes
- Setting Time: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Australian/Christmas
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg